Blueberry Overnight French Toast

Submitted in response to a request. I believe it was originally from a TOH magazine under "light fare".

• Ready In: 1 hr 30 mins
• Serves: 8

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

Directions

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