Easy Overnight Blueberry French Toast Casserole

Ingredients

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

Instructions

1. Gather all ingredients.
2. Prepare the casserole: Lightly grease a 9x13-inch baking dish. Arrange half of the bread cubes evenly in the dish, then scatter cream cheese cubes over the bread.
3. Evenly sprinkle blueberries over the cream cheese layer, followed by the remaining bread cubes.
4. In a large bowl, whisk together eggs, milk, vanilla extract, and syrup until thoroughly combined. Pour the mixture evenly over the bread cubes. Cover the dish tightly and refrigerate overnight.
5. Remove the casserole from the refrigerator approximately 30 minutes before baking to allow it to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
6. Bake the casserole in the preheated oven, covered, for 30 minutes. Uncover and continue baking until the center is firm and the surface is golden brown, approximately 25 to 30 minutes.
7. While the casserole bakes, prepare the blueberry sauce: In a medium saucepan, combine sugar, water, and cornstarch. Bring the mixture to a boil, stirring constantly, and cook for 3 to 4 minutes. Stir in the blueberries, reduce the heat to low, and simmer until the blueberries burst, about 10 minutes. Stir in the butter until melted.
8. Serve generous portions of the warm casserole on plates and drizzle with the warm blueberry sauce.

Nutrition

• Calories: 485 kcal
• Fat Content: 25 g
• Fiber Content: 1 g
• Sugar Content: 33 g
• Sodium Content: 451 mg
• Protein Content: 15 g
• Cholesterol Content: 279 mg
• Carbohydrate Content: 52 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g