Blueberry French Toast Souffle

This is the most impressive, yet easiest, brunch dish. You make it the night before, then just pop it in the oven. Everyone raves! I have used skim milk and reduced fat cream cheese with excellent results. I have also used raspberries and it was delicious. When berries are not in season, I use unsweetened frozen berries and it is perfect!!! Cooking time does NOT reflect the overnight stay in the refrigerator.

• Ready In: 1 hr 30 mins
• Serves: 8

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

Directions

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