Blueberry French Toast

My family loved this meal. In truth, we were all surprised we did, though. None of us like soggy bread (who does?) and I have never had a french toast casserole turn out not soggy. But this one actually did! I used 12 slices of bread (we used the Texas toast), which was plenty! And next time I need to cube the cream cheese into smaller chunks and spread out more evenly because it never really melted. The sauce is to DIE for (pass the syrup... and give me a big spoon please!) and quite honestly, the french toast really isn't good without it. But with it... whoa baby, it's dang good! (Recipe from Jessi's sister in law).

Blueberry French Toast

14-16 slices of bread (crusts can be removed if desired)
4 - 8 oz of cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 c milk
1/3 cup maple syrup or honey

Sauce:
1 c sugar
2 T cornstarch
1 c water
1 c blueberries
1 T butter

Cut or tear bread into 1 inch cubes. Place half of the bread cubes in an oiled 9 x 13 inch dish. Cut cream cheese into 1 inch cubes and place over bread. Top with the berries and remaining bread. Beat eggs well, then stir in milk and syrup or honey. Pour over bread mixture. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 25-30 minutes more or until golden brown and center is set. 

In a saucepan, combine sugar, cornstarch and water. Boil mixture for 3 minutes on medium heat, stirring constantly. Stir in blueberries and simmer 8-10 minutes until berries burst. Stir in butter. Serve sauce over individual portions of the toast.

For freezer meal: Mix up the eggs, blueberries, milk and maple syrup in freezer bag. Thaw freezer bag with egg mixture and pour over the bread and cream cheese in the 9x13 pan. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 25-30 minutes more or until golden brown and center is set. Microwave the blueberry syrup (pre-make, let cool and then freeze in ziplock) and pour over individual portions of the toast.