This recipe is a sure favorite for breakfast or brunch. It can be prepared the night before to help make a busy morning less manic, and it uses two New York favorites – blueberries and maple syrup. Wonderful blueberries are available in late July or early August.
- 12 slices good quality white bread
- Two 8-ounce packages cream cheese, cut into cubes while cold
- 12 large eggs
- 1 cup blueberries, rinsed and drained (or more, if you like)
- 1/3 cup New York State maple syrup
- 2 cups milk
- ½ cup sugar
- 1 tablespoon cornstarch
- ½ cup water
- ½ cup blueberries
- 1 tablespoon butter
- ½ cup maple syrup
Butter a 9” x 13” baking dish. Layer half the bread cubes on the bottom and evenly scatter the cream cheese cubes and blueberries over all. Place the remaining bread cubes on top. In a large bowl, whisk together eggs, milk, and maple syrup. Carefully pour over bread layers. Cover and refrigerate overnight.
To bake, preheat oven to 350 degrees. Cover pan with foil and bake for 30 minutes. Remove foil and bake up to an additional 30 minutes, until puffed and golden. While the casserole bakes, make the sauce: Whisk sugar, cornstarch and water together in a small saucepan. Cook over medium heat until mixture begins to thicken.
Add blueberries and simmer until they begin to pop. Stir in butter and maple syrup and serve over Baked French Toast.