Blueberry Breakfast Casserole

I found this recipe at icdietproject.com and I about died! This lovely recipe creates an amazingly flavorful and fun breakfast casserole sure to please family members of all ages. Simply put . . . it’s yummy!

Ingredients:

12 slices homemade-type white bread (without problem ingredients)
16 oz. cream cheese, cubed
1 c. fresh blueberries
12 large eggs
1/3 c. pure maple syrup
2 c. milk

Sauce Ingredients:

1 c. sugar
2 T. cornstarch
1 c. water
1 c. fresh blueberries
1 T. unsalted butter


Instructions:

Prepare the night before:

Remove crusts from bread and cube bread into 1-inch pieces.

Layer ingredients in a buttered 9 x 13-inch glass baking dish:

1. Half of the bread cubes (the bottom)
2. Cubed cream cheese
3. Blueberries
4. Other half of the bread cubes

In large bowl, whisk together eggs, syrup, and milk. Pour over bread/blueberry layers. Cover, and chill overnight.


In the morning:

Preheat oven to 350°F. Cover casserole with foil and bake for 30 minutes or until puffy and golden brown.

For blueberry sauce:

Stir sugar, cornstarch, and water in small saucepan. Cook mixture over medium heat for 5 minutes, stirring frequently. Mixture will thicken. Stir in blueberries and simmer the mixture, stirring frequently, about 10 minutes or until berries have “burst.” Add butter and stir the sauce until butter is melted. Serve casserole with sauce.