Freezer Blueberry French Toast Casserole - cooking recipe

Ingredients

Casserole
10 slices French bread, cut into quarters
4 ounces cream cheese, cut into 1/2 inch cubes
1 cup frozen blueberries
2 eggs
1 cup egg substitute (I like eggbeaters)
1 cup skim milk
1/2 teaspoon vanilla
1/4 cup maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon wheat germ
Sauce
1/2 cup sugar
1 tablespoon cornstarch
1 cup water
1 cup frozen blueberries

Preparation

Spray-treat a baking dish.
Arrange half of the bread cubes in the dish and top with cream cheese cubes. (this gets messy -- just try to spread the lumps of cream cheese evenly around.).
Sprinkle blueberries over the cream cheese and top with the remaining bread cubes.
Whisk together the eggs, egg substitute, milk, vanilla, spices and maple syrup. Pour over the bread cubes.
Sprinkle wheat germ evenly over casserole.
Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions.
Freezing Directions: Cover the pan loosely with plastic wrap and then cover tightly with aluminum foil. Freeze. Freeze cooled sauce separately in quart freezer bags.
To make the sauce (this can be made ahead and frozen or made just before serving): in a medium saucepan mix the sugar, cornstarch and water. (Do this before starting to heat the water -- make sure the cornstarch is completely dissolved before you start heating this!)
Bring to a boil and cook, stirring constantly for 3-4 minutes.
Mix in the blueberries. Reduce heat and simmer 10 minutes. Cool before putting in freezer bags.
To cook, thaw overnight in refrigerator. Remove plastic wrap from casserole. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned. Warm sauce in microwave, stirring often. Serve casserole with warmed sauce.