Blueberry French Toast with Blueberry Sauce

This is a great recipe. It's perfect for Saturday morning breakfast in bed, or for an easy delicious breakfast when you have visitors at the house. Plus, after you make it, you can eat the leftovers for dinner when your husband's out of town for work and you don't feel like cooking for one (not that I did that or anything...). ;o) You can even make it ahead of time and refrigerate it overnight, then just stick it in the oven in the morning!

Recipe adapted from here.

Ingredients:
French Toast - 
12 slices Texas toast (it's just thickly sliced bread, Sunbeam and Mrs. Bairds make it), cut into cubes
1 (8oz) package cream cheese, cubed
1 cup blueberries
12 large eggs
1/3 cup maple syrup
2 cups milk

Syrup - 
1 cup sugar
1 cup water
2 tbsp cornstarch
1 cup blueberries
1 tbsp butter

Directions:
1. Spread 1/2 the bread cubes into a lightly greased 9x13 pan.
2. Sprinkle cream cheese cubes and blueberries over the bread cubes. Top with the remaining 1/2 of the bread cubes.
3. Mix together eggs, milk, and syrup. Pour over the bread cubes and cover the pan with foil (you can stop and refrigerate it at this point if you want to make it the night before and bake in the morning).
4. Bake at 350 degrees, covered with foil for 30 minutes, then without the foil for another 30 minutes (or until fluffy and golden).
5. While french toast bake is cooking, make the sauce! Cook the water, sugar, and cornstarch in a saucepan over medium heat until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted.
6. Serve the sauce over the french toast! Yumm!

(bread layer #1)

(cream cheese and blueberries)

(bread layer #2)

(eggs + milk + syrup)

(all mixed up!)

(ready for the oven!)

(baked to perfection!)

(Mmmm!)

(sugar + water + cornstarch, thickening)

(you want it to be thick like this before you add in the blueberries)

(sauce!)

(finished blueberry sauce)

Ta-da!

Enjoy!