Blueberries, cream cheese, maple syrup perfect for breakfast brunch, or even dinner.
12 slices of French bread or sourdough bread thin sliced (6 slices cut up into cubes)
2 8 oz. pkg of cream cheese
2 tablespoons of cornstarch
Arrange the bread in a buttered 13 x 9 inch pan; cut the cream cheese into squares and place over bread; sprinkle the blueberries over the cheese; arrange the bread cubes over the top of the blueberries.
In a large bowl mix the eggs, syrup, milk, cinnamon, and nutmeg whisk well pour the mixture over the bread mixture; chill the mixture overnight.
Bake at 350 for about an hour or till it is puffed and golden brown.
In a small saucepan mix the water, sugar, cornstarch over moderately high heat until it is thickened, then add the blueberries. Simmer for about ten minutes or till blueberries burst then pour over French toast.
This recipe comes from my friend and co-worker Sheri O'Neal. It is so good. She made it for a breakfast staff meeting. I think we need to have more of those.
Note: To cut on calories I omit the sauce and exchange fresh blueberries for a can of blueberries or mixed berries to go right on top of the casserole. It provides sweetness and sauce like baked into the casserole.
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