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    Blueberry FrenchToast Breakfast Casserol

    List of Ingredients

    12-14 slices French bread (crusts removed)
    2 8 oz package cream cheese
    1 cup frozen blueberries
    12 eggs
    2 cups milk
    1/3 cup maple syrup (or honey)
    1 cup sugar
    2 T. cornstarch
    1 cup frozen blueberries
    1 cup water
    1 T. butter or margarine


    Cut bread into 1 inch cubes and place half in a greased 13 x 9 baking dish. Cut cream cheese into 1 inch cubes and place over bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight.

    Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake an additional 25-35 minutes more or until golden brown and the center is set.

    In a saucepan, combine sugar & cornstarch. Add water and bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in 1 cup frozen blueberries and reduce heat. Simmer 8 10 minutes or until berries burst. Stir in butter until melted. Serve this sauce over the baked French toast.




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