Blueberry French Toast Casserole

{French Toast}
1 loaf french bread
1 8 oz pkg cream cheese, room temperature
1 c blueberries, fresh or frozen
9 large eggs
1 c milk or half & half
1/3 c maple syrup or honey

{Blueberry Sauce}
1 c sugar
2 Tbsp cornstarch
1 c water
1 c blueberries, fresh or frozen
1 Tbsp butter

Spray 9 X 13 inch dish with cooking spray. Cut or tear bread into cubes and arrange in the bottom of dish. Cut cream cheese into 1" cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.

In mixing bowl, combine eggs, milk, & maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but isn't soggy. Cover with foil and refrigerate overnight.

In the morning, preheat oven to 350. Place covered casserole in oven & bake for 30 minutes. Remove foil & bake for another 25-30 minutes or until top is golden brown & the center is set.

While the casserole is baking, make the blueberry sauce, serve over top of casserole.

Blueberry Sauce: (You can make this while casserole is baking or make ahead of time and refrigerate, then warm up before serving.)

Stir together sugar and cornstarch in a medium sauce pan. Add water & stir until smooth. Heat to boiling and stir 2-3 minutes until thickened.

Add blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst...it's good to keep some of the blueberries whole. Remove from heat & stir in butter. Store in plastic or glass container and refrigerate until ready to use.

adapted from: Just a Pinch