Blueberry cream cheese French toast casserole with warm blueberry sauce and an easy overnight soak for brunch mornings.

Scale

12 slices bread, any kind

2 packages cream cheese, room temperature (8 oz each)

2 cups blueberries, divided

12 large eggs

1 cup milk

1/3 cup maple syrup or honey

1 cup sugar

2 tbsp corn starch

1 cup water

1 tbsp butter

Cook Mode Prevent your screen from going dark

1. Spray a 9×13 dish with cooking spray. Tear bread and place in dish.

2. Cut cream cheese into cubes and scatter over bread. Add 1 cup blueberries.

3. Mix eggs, milk, and maple syrup. Pour slowly over bread. Refrigerate overnight.

4. Mix sugar and corn starch in a saucepan. Add water. Boil to thicken.

5. Add 1 cup blueberries. Simmer 8–10 minutes until berries burst.

6. Remove from heat. Stir in butter. Chill sauce until needed.

7. Next morning, bake covered at 350°F for 30 minutes.

8. Uncover and bake another 25–30 minutes.

9. Warm sauce and serve over casserole.

10. Optional: warm jam with corn starch for quick sauce.

Use stale bread for best texture.

Frozen blueberries work well.

Prepare sauce ahead to save time.