Overnight Blueberry French Toast Bake
1 13 to 16 ounce loaf French Bread cut in cubes
1 cup blueberries (fresh or frozen)
12 large eggs
1/3 cup maple syrup
2 cups milk
1 cup sugar
1 cup water
2 Tablespoons cornstarch
2 cups blueberries (fresh or frozen)
1 tablespoon butter
Arrange the bread cubes in a greased 9 x 13 pan. Sprinkle blueberries evenly over the bread cubes.
Whisk together eggs, milk, and maple syrup. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
Bake covered with foil in a preheated 350 degree oven for 40 minutes. Remove the foil and bake for another 20 to 30 minutes or until golden. Top with blueberry sauce.
For the sauce cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve warm over the French toast.