Blueberry French Toast Souffle - cooking recipe

Ingredients

12 slices of firm white bread, crusts removed, cut into one inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup blueberries
12 large eggs
1/3 cup maple syrup
2 cups milk
Blueberry Sauce
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon unsalted butter

Preparation

For the casserole: Arrange half of bread in a greased 9x13 casserole.
Scatter cream cheese over bread and sprinkle with blueberries.
Scatter remaining bread cubes.
Whisk eggs, syrup and milk together and pour over bread and chill overnight covered.
Preheat oven to 350.
Bake covered for 30 minutes.
Uncover and bake another 30 minutes.
Serve with Blueberry Sauce.
Blueberry Sauce: Stir together sugar cornstarch and water and cook over medium heat for 5 minutes, stirring occasionally.
Add berries and simmer for 10 minutes or so until berries start to burst a bit and it thickens up.
Stir in butter until melted.
Serve with the casserole.