Overnight Blueberry French Toast

Recipe View Prepare the casserole: Lightly grease a 9x13-inch baking dish. Arrange half of the bread cubes evenly in the dish, then scatter the cream cheese cubes over the bread. (5 minutes)

Recipe View Sprinkle 1 cup of fresh blueberries over the cream cheese layer. Top with the remaining bread cubes. (2 minutes)

Recipe View In a large bowl, whisk together the eggs, milk, vanilla extract, and maple syrup until well combined and smooth. Gently pour the mixture evenly over the bread cubes, ensuring all the bread is moistened. (5 minutes)

Recipe View Cover the baking dish tightly with plastic wrap and refrigerate overnight, or for at least 8 hours. (8+ hours)

Recipe View Remove the casserole from the refrigerator about 30 minutes before baking to allow it to come to room temperature slightly. Preheat the oven to 350 degrees F (175 degrees C). (30 minutes)

Recipe View Bake the casserole, covered, for 30 minutes. Uncover and continue baking until the center is set and the surface is golden brown, about 25 to 30 minutes. (55-60 minutes)

Recipe View While the casserole is baking, prepare the blueberry sauce: In a medium saucepan, whisk together the sugar, water, and cornstarch until smooth. Bring the mixture to a boil over medium heat, stirring constantly, and cook for 3 to 4 minutes until thickened. (5 minutes)

Recipe View Stir in the remaining 1 cup of fresh blueberries, reduce the heat to low, and simmer for about 10 minutes, or until the blueberries have burst and the sauce has thickened slightly. Stir in the butter until melted and incorporated. (15 minutes)

Recipe View Once the casserole is done, let it cool for a few minutes before slicing. Serve warm portions of the casserole on plates and generously drizzle with the warm blueberry sauce.