Overnight Blueberry French Toast

     As you can see I couldn't take the picture fast enough when I made this delisshh strata (Breakfast Casserole) on Mother's Day. Best thing about it is I made it the night before and it was super easy mind you! Plus my kids think I'm super Mom when I cook great food, triple points cooking on Mothers Day on top of it! LOL I know that's what I use to think about my mom when she cooked kick ass food.

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
• 1/3 cup maple syrup
•  
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup fresh blueberries
• 1 tablespoon butter
•                                                                              ~Directions~
  1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
  2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
  3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
  4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
  5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

                                           This blueberry sauce was very easy to make also! Yummm
                        
                                                          You can't go wrong with this recipe!!