1 loaf sourdough bread
1 t. cinnamon
2 pg of 8 oz - cream cheese, room temperature
1 cup blueberries, fresh or frozen
12 large eggs
2 - 2 1/2 cups milk, add a little at a time until milk is absorbed by bread
1/3 cup maple syrup or honey
1) Spray 9 x 13 inch dish with cooking spray. Cut or tear bread into cubes and arrange in the bottom of dish. 2) Cut up cream cheese into 1 inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup of blueberries over the top. 3) In a mixing bowl, beat 12 eggs. Add 2 cups of milk, cinnamon, and 1/3 cup maple syrup. Pour this mixture, a little at a time, over the bread until the bread soaks up the milk .Cover with foil and refrigerate overnight. 4) The next morning preheat oven to 350°F. Take bread out of the refrigerator 30 minutes before baking . Place covered in oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is golden brown and the center is set.
1 cup sugar
2 tbsp cornstarch
You can make this ahead of time and refrigerate, then warm up before serving. 1) Stir together 1 cup sugar and 2 tbsp cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened. 2) Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole. 3) Turn heat often blueberry sauce and stir in 1 tbsp butter. Store in plastic or glass container and refrigerate until ready to use. 4) When toast is baking the next morning, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over toast.