Blueberry French Toast

Blueberry French Toast

14-16 slices of bread (crusts can be removed if desired)
4 - 8 oz of cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 c milk
1/3 cup maple syrup or honey

Sauce:
1 c sugar
2 T cornstarch
1 c water
1 c blueberries
1 T butter

Cut or tear bread into 1 inch cubes. Place half of the bread cubes in an oiled 9 x 13 inch dish. Cut cream cheese into 1 inch cubes and place over bread. Top with the berries and remaining bread. Beat eggs well, then stir in milk and syrup or honey. Pour over bread mixture. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 25-30 minutes more or until golden brown and center is set. In a saucepan, combine sugar, cornstarch and water. Boil mixture for 3 minutes on medium heat, stirring constantly. Stir in blueberries and simmer 8-10 minutes until berries burst. Stir in butter. Serve sauce over individual portions of the toast.

For freezer meal: thaw freezer bag with egg mixture and pour over the ingredients in the 9x13 pan. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 25-30 minutes more or until golden brown and center is set. Microwave the blueberry syrup and pour over individual portions of the toast.

Side dishes: Sausage, bacon, fruit salad