1 large french bread loaf (or 2 small) cubed into bite size pieces
4oz room temperature cream cheese
1tbsp milk
½cup powdered sugar
1cup fresh or frozen blueberries
5 eggs
¼cup maple syrup
1cup milk
2tsp vanilla extract
¼tsp nutmeg
½tsp cinnamon
Syrup:
1cup water
2tbsp corn starch
½cup sugar
1cup fresh or frozen blueberries
Instructions
Prepare a 8" or 9" baking dish by greasing with butter.
In a small bowl combine cream cheese, powdered sugar and 1tbsp milk. Stir until well incorporated.
Spread half of the french bread cubes into bottom of dish. Evenly spread cream cheese mixture over cubes and top with ½cup blueberries.
Arrange remainder of the bread cubes into the dish.
Place eggs, syrup, milk,vanilla, nutmeg and cinnamon in a large bowl and whisk until well combined. Carefully pour over bread cubes - trying to evenly distribute over dish. Cover with foil and place in refrigerator overnight.
Pull casserole out of fridge and place on counter. Preheat oven 375 degrees (allow casserole to set on counter for at least 20 minutes).
Bake for 45minutes covered. Remove foil and bake for another 30minutes or until casserole begins to brown on top.
During the last 10minutes of baking place water, sugar and corn starch in a medium sauce pan. Bring to a simmer and add blueberries. Allow to simmer again for just a minute. Pour into a serving dish.
Serve warm casserole with warm blueberry syrup (or regular maple syrup and/or powdered sugar).
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/05/06/overnight-blueberry-french-toast-casserole/