Blueberry Cream Cheese French Toast Casserole

We originally got this recipe from Jan Miller at the Woodland Park Bed and Breakfast in Kearny, Nebraska after we loved it there.  We've adapted it a little since then.

NOTES:

1. We made this recipe once and thought there was too much cream cheese. Amounts are adapted below.

2. The original recipe had different instructions for the vanilla, cinnamon (none was called for),  and sugar into the egg mixture.  (No sugar was included in the egg mixture)

3. Day-old bread was too soft...try using fully 1/2 day-old bread and 1/2 dried-out bread (oven at 250 for 40 minutes).  Plan to leave out 6 pieces of bread overnight or during one full day.

4. We found this same recipe online at allrecipes.com.

5. Use 9x13 casserole dish, lightly greased.

6. Clear space in the fridge for the casserole dish.


INGREDIENTS:

12 slices day-old bread (dried is better), cut into 1 inch cubes
12 oz of cream cheese, cut into 1 inch cubes or smaller
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/4 cup maple syrup
1/4 cup sugar
1/4 tsp of cinnamon

1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter


PREPARATION:

1. Lightly grease a 9x13 inch baking dish. Dry the bread cubes in the oven.

2. Arrange half the bread cubes in the dish.

3. Cut up the cream cheese cubes and put on top of the bread.

4. Sprinkle 1 cup blueberries over the cream cheese.

5. Top with remaining bread cubes.

6. In a large bowl, mix the eggs, milk, vanilla extract, cinnamon, syrup, and sugar.

7. Pour over the bread cubes. Cover, and refrigerate overnight.


NEXT DAY:

8. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).

9. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

10. While the casserole is cooking, in a medium saucepan, mix the sugar, cornstarch, and water.

11. Bring to a boil and then stir constantly, cook 3 to 4 minutes.

12. Mix in the remaining 1 cup blueberries.

13. Reduce heat, and simmer 10 minutes, until the blueberries burst.

14. Stir in the butter, and pour over the baked French toast.