Blueberry Overnight French Toast - cooking recipe

Ingredients

12 slices white bread, day-old, crusts removed
2 (8 ounce) packages light cream cheese
1 cup fresh blueberries or 1 cup frozen blueberries
12 eggs (or egg substitute equivalent)
2 cups skim milk
1/3 cup maple syrup
Sauce
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries or 1 cup frozen blueberries

Preparation

Cut bread into 1-in. cubes; place half in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
Cut cream cheese into 1-in. cubes; place over bread.
Top with blueberries and remaining bread.
In a large bowl, combine egg substitute, milk and syrup; mix well.
Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking.
Cover and bake at 350\u00b0 for 30 minutes.
Uncover; bake 25-30 minutes longer or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water.
Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Serve over French toast.