Blueberry French Toast

• 12 slices firm day old white bread (cut into 1 inch cubes)
• 2 pkgs. cream cheese (cut into 1 inch cubes)
• 1 cup fresh or frozen blueberries
• 12 eggs
• 2 cup milk
• 1/3 cup honey

Directions

Lightly grease a 9x13 inch glass baking dish or casserole. Place 1/2 of the bread cubes in the bottom of the dish. Distribute cream cheese cubes evenly over the bread. Top with blueberries and remaining bread. In a large bowl, whisk eggs, with milk and honey. Pour over the bread mixture. Do not stir. Cover and chill casserole for 2 hours or overnight. Preheat oven to 350 degrees F.

Bake the casserole, covered, for 45 minutes. Then uncover and bake for 25-30 minutes more or until it's pulled in the center and golden brown.

Blueberry Sauce:

Ingredients

• 1 cup sugar
• 2 Tbsp. cornstarch
• 1 cup cold wtaer
• 1 cup fresh or frozen blueberries
• 1 Tbsp. butter or margarine

Directions

In a saucepan, combine sugar and cornstarch. Add water and mix well. Bring to a boil over medium heat. Boil, stirring constantly for 3 minutes or until mixture changes from opaque to clear. Stir in blueberries. Reduce heat and simmer until the berries burst (about 8 to 10 minutes). Serve warm with French toast.

By Robin from Washington, IA