Blueberry Baked French Toast w/ Blueberry Sauce

• 1 stick butter melted
• 1 cup brown sugar (loose, not packed)
• 2 Tablespoons real maple syrup
• 1 loaf rustic french bread cut into 1" cubes
• 8-10 eggs
• 1 1/2 cup cream (or milk)
• 1 tablespoon cinnamon
• 1 cup blueberries (fresh or frozen)

Spray 9"x 13" pan. Pour melted butter into bottom of pan. Sprinkle brown sugar into butter. Drizzle in maple syrup. Mix in pan then spread it around bottom evenly. Place cubed bread over brown sugar mixture. Sprinkle with blueberries.  Whisk together eggs, milk and cinnamon until frothy. Pour over bread. Cover with plastic wrap and refrigerate overnight.

Remove from refrigerator let sit for 20 minutes. Press bread down into egg mixture. Remove plastic wrap. Preheat oven to 350ºF. Cover pan loosely with foil to prevent top from burning. Bake for approximately 30 minutes. Remove foil cover. Bake another 15 - 20 minutes uncovered.

In the mean time mix up blueberry sauce.


Blueberry Sauce

• 1 cup water
• 1 cup sugar
• 2 Tablespoons Corn starch
• 1 - 2 cups blueberries (fresh or frozen)

 In small bowl mix sugar with corn starch. Add with water to small saucepan. At medium heat ring to boil stirring constantly. Boil for approximately 2 minutes continue stirring constantly until thickened. Add blueberries. Return to boil. Lower heat to simmer. Stirring occasionally cook until most of the blueberries have popped and the sauce is a rich blue color. Approximately 10 minutes for unfrozen berries. A bit longer if berries are frozen.  Remove from heat.

The casserole is done when the center is firm. Remove from oven. Serve hot topped with sauce and/or syrup or powdered sugar. I've seen similar recipes that include 8oz of cream cheese. This is cubed and tossed in with the bread. I have not tried it, just not a fan of stuffed french toast so I didn't think I'd like it, but feel free to give it a shot and let me know how it is.