Overnight Blueberry French Toast Bake Recipe

Name: Overnight Blueberry French Toast Bake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6-8 servings
Ingredients: 8 cups day-old bread, cut into 1-inch cubes; 8 ounces cream cheese, cut into cubes; 1 cup fresh blueberries; 10 eggs; 2 cups milk (I used 2%); 1 teaspoon cinnamon; 2 teaspoons vanilla extract; 1/3 cup maple syrup; 1 cup granulated sugar; 2 tablespoons cornstarch; 1 cup water; 1 cup fresh blueberries

Ingredients

8 cups day-old bread, cut into 1-inch cubes
8 ounces cream cheese, cut into cubes
1 cup fresh blueberries
10 eggs
2 cups milk (I used 2%)
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/3 cup maple syrup
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries

PREP TIME 20m	COOK TIME 1h	TOTAL TIME 1h20m
YIELD 6-8 servings

Instructions

Grease a 9x13 inch baking dish with butter or nonstick cooking spray.
Add the cubed bread, cream cheese and blueberries to the pan and toss to combine.
In a large bowl, mix the eggs, milk, cinnamon, vanilla extract, and syrup. Pour over the bread. Cover, and refrigerate overnight.
When you are ready to eat remove from the refrigerator while the oven is preheating.
Preheat the oven to 350 degrees.
Cover and bake for 30 minutes. Uncover and continue baking for 30 minutes, until golden brown and the center is no longer giggly.
Add sugar, cornstarch and water to a medium saucepan. Bring to a boil and whisk constantly for 4 minutes. Add in the blueberries, reduce heat and simmer until the blueberries burst and the sauce is thickened, 8-10 minutes.
Serve immediately with the french toast casserole.