Another great “overnight” breakfast dish.  Instead of blueberries, try strawberries, raspberries, or blackberries. In the fall, try cranberries or thinly sliced apples or pears. So many options!

Ingredients:

• 12 slices day-old bread, cut into 1-inch cubes
• 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
• 2 cup fresh blueberries divided use
• 12 eggs, beaten
• 2 cups milk
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 tablespoon butter

Directions:

1. Lightly grease a 9×13 inch baking dish.
2. Arrange half the bread cubes in the dish.
3. Top with cream cheese cubes.
4. Sprinkle 1 cup blueberries over the cream cheese.
5. Top with remaining bread cubes.
6. In a large bowl, mix the eggs, milk and vanilla extract.
7. Pour over the bread cubes.
8. Cover, and refrigerate overnight.
9. Remove the bread cube mixture from the refrigerator about 30 minutes before baking.
10. Preheat the oven to 350 °.
11. Cover, and bake 30 minutes.
12. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
13. In a medium saucepan, mix the sugar, cornstarch, and water.
14. Bring to a boil.
15. Stirring constantly, cook 3 to 4 minutes.
16. Mix in the remaining 1 cup blueberries.
17. Reduce heat, and simmer 10 minutes, until the blueberries burst.
18. Stir in the butter, and pour over the baked French toast

Serves:   4-6

Source:  Allrecipes.com, Recipe By:KARAN1946