Breakfast- it IS the most important meal of the day

You know your Blueberry french toast breakfast casserole is a hit when...

I am in a breakfast club here at work. Basically everyone who wants to sign up, gets assigned a Friday and they bring breakfast for as many as are on the list. When my turn came up, I knew EXACTLY what I was going to make. The now traditional for Christmas morning Blueberry French Toast Breakfast casserole with blueberry compote syrup. DE-LISH.
Its seriously dessert in a dish for breakfast. And from the pic I took above, ,most everyone agreed. Then I put it out an FB and got a TON of requests for the recipe. So I will continue to share the love and let you expereince the blueberry goodness for yourself. BEWARE: just reading the recipe may/may not cause your mouth to water...

Here you go!

 *I usually double the syrup recipe

Overnight Blueberry French Toast Recipe

French Toast:
12 slices bread, cut into cubes (french or Texas toast work well)
1 (8-ounce) package cream cheese, cut in cubes
2 cups blueberries (fresh or frozen)
12 large eggs
1/3 cup maple syrup
2 cups milk (I use 1 cup milk and 1 cup cream)

Syrup:
1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup blueberries (fresh or frozen)
1 Tablespoon butter

Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.

Place cream cheese cubes and blueberries evenly over the bread cubes.
Top with remaining bread cubes.
Mix together eggs, milk, and syrup.
Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.

Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.

Syrup: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.