Blueberries are in season and this dish is sweet and tasty.  Is it a breakfast?  Is it a dessert?

Blueberry French Toast

 

12 slices day-old bread                                 1 tsp. vanilla extract

10 oz. cream cheese, softened                     1/3 cups maple syrup

2 Tbsp. powdered sugar                               1 cup white sugar

2 Tbsp. milk                                                 2 Tbsp. cornstarch

1 cup fresh blueberries                                  1 cup water

10 eggs, beaten                                           1 cup fresh blueberries

2 cups milk                                                  1 Tbsp. butter

 

Lightly grease a 9 X 13” baking dish.  Arrange half the bread cubes in the dish.  Mix the cream cheese with 2 Tbsp. powdered sugar and 2 Tbsp. milk until smooth.  Spread over the bread cubes.  Sprinkle 1 cup blueberries over the cream cheese and top with the remaining bread cubes.  In a large bowl, mix the eggs, milk, vanilla extract and syrup.  Pour over the bread cubes.  Cover and refrigerate overnight.  Remove the bread cube mixture from the refrigerator about 30 minutes before baking.  Preheat the oven to 350 degrees.  Cover and bake 30 minutes.  Uncover and continue baking 25 to 30 minutes longer until center is firm and surface is slightly browned.  In a medium saucepan, mix the sugar, cornstarch and water.  Bring to a boil.  Stirring constantly, cook 3-4 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.