Friday night Kinley and I whipped up this yummy dish and stuck it in the fridge. It was a big pan of hot, gooey, deliciousness when Josh got home from work yesterday morning. We served it up with some thick cut applewood smoked bacon. It’s another pinterest.com find, and I tweaked the recipe from this site http://trickschefs.com/showthread.php?tid=1198.
12 slices day-old bread, cut into 1 inch cubes (We used La Brea Whole Grain from Costco, the whole loaf)
2 (8 ounce) packages cream cheese, cut into 1 inch cubes (I used two pkgs. light cream cheese, but I think only one might be better and less calories)
1 1/2 cup frozen blueberries
12 eggs, beaten
2 cups skim milk
2 teaspoon vanilla extract
1/3 cup lite maple syrup
1/3 cup white sugar
1 1/2 tablespoons cornstarch
1 cup water
1 cup frozen blueberries
1 tablespoon butter
Lightly grease a 9×13 inch baking dish (I used shortening and it made a nice crust, but Pam would be fine too). Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle blueberries over the cream cheese, and top with 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 (ours was only out long enough for the oven to heat and it was fine). Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
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 (I did drizzle a bit of this on top after the picture was taken, but I felt there was too much sauce and served it on the side. Also, it kept the leftovers from getting too soggy).