Overnight Blueberry French Toast Recipe

The weekend is all about yummy breakfasts for my family . . . and it doesn't get any easier than this!
I'm sure you may have noticed that I have a thing for overnight french toast recipes.  I decided to try something a little more fruity this time, and loved it!  I could not get enough of the blueberry syrup.  I could drink that stuff (okay, that is a little gross, but you get the point)!

I've never been a big fan of blueberries, but they went perfectly with the cream cheese! 

Mmm Mm Mm!

Don't worry,  there will be enough for leftovers the next day. :)

Overnight Blueberry French Toast Recipe

(Recipe from Real Mom Kitchen)

French Toast:
12 slices bread, cut into cubes (french or Texas toast work well)
1 (8-ounce) package cream cheese, cut in cubes
1 cup 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.
Sprinkle 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.

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