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Preheat oven to 350 F. Spray a 9×13 pan with non-stick spray and arrange cubed French bread in your baking dish. Cut the cream cheese into 1 inch cubes. Sprinkle it throughout the French bread cubes. Open the Cream Cheese Indulgence and plop it around as well. Sprinkle 1 cup of blueberries over the top.
In a mixing bowl, combine 12 eggs, 2 cups milk and 1/4 cup maple syrup or honey. Pour this mixture over the bread and cream cheese. Cover with foil.
Bake at 350 F for 30 minutes covered and then bake for an additional 15-30 minutes uncovered. The middle should be set and the bread, golden brown.
For the sauce:
Stir together sugar and cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Heat to boiling and stir 2-3 minutes until thickened. Add 1 cup blueberries and simmer 8-10 minutes, stirring occasionally. Turn heat off and stir in the butter. Serve the sauce warm over the French toast casserole.
*This can be made ahead and put in the fridge overnight, unbaked. Bake as directed the next morning. Just heat up blueberry sauce before serving.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!