Good Blues

Lately there has been talk of the January Blues, no one likes those blues.

But I made a Blueberry French Toast Casserole for breakfast today that chases away those blues for sure! Other than a few questions...like..."what is in this?", I think it was a hit with the seminary kids. They do think I'm wacko when I take a picture of it for my blog before they eat it.

14 slices white bread

2 packages cream cheese (I used one...2 seemed like too much)

1 cup fresh blueberries

12 eggs

2 cups milk

1/3 maple syrup

Sauce

1/2 cup sugar

1 Tbsp cornstarch

1/2 water

1 cup fresh blueberries

1 Tbsp butter

Cut break into 1" cubes; place half in a greased 13x9 baking dish.

Cut cream cheese into 1" cubes; place over bread. Top with 1 cup blueberries and remaining bread. In a large bowl, whisk eggs. Whisk in milk and syrup, blending well. Pour eggs mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 for 30 minutes. Uncover; bake 25-30 more minutes until golden brown and center is set.

In a sauce pan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French Toast.

Soooo much better than the average french toast even though it's blue!