The BEST French Toast Recipe {Blueberry-Maple French Toast}

Since Drew and I have been married, I have made the same thing every year for our Christmas breakfast. It's that good. The other day we had Drew's family over for breakfast and I decided to make our Christmas morning favorite, Blueberry-Maple French Toast with Blueberry Sauce. Today I decided it was time I share the recipe with you. Are you excited?

Cast of Characters:
1 large loaf (1 pound) of French bread, crust removed
1 8 oz. package of cream cheese
1 cup fresh blueberries
1 dozen large eggs, beaten
2 cups milk
1/3 cup your favorite maple syrup

For the Blueberry Sauce:
1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 Tablespoon butter
1 cup blueberries

Start by cutting the bread into 1 inch cubes. Spread half of the bread cubes on the bottom of a 9x13 baking dish. Then cut the cream cheese into small cubes and scatter over the bread cubes. Scatter the blueberries evenly on top and cover with the other half of bread cubes.

Mix the beaten eggs, maple syrup and milk together in a large bowl. Pour this over the bread mixture then cover the dish tightly and refrigerate overnight. Make sure to remove the dish 30 minutes before baking the next day.

Preheat the oven to 350. Keep the dish covered with aluminum foil and bake for 30 minutes. Uncover and bake another 30 minutes until ingredients are set.

While the French toast bakes you can start on the blueberry sauce. Yum. Combine the sugar, water, cornstarch and butter in a medium saucepan. Place over medium heat and boil for 3 minutes, stirring constantly! Then stir in the blueberries, reduce the heat and simmer for 8-10 minutes until the blueberries start to burst. It's actually pretty entertaining to watch blueberries burst.

Last, slice the french toast and serve with the warm blueberry sauce.

Are you in heaven yet? Please tell me you will be making this recipe.

Recipe taken from: The Best Casserole Cookbook Ever by Beatrice Ojakangas, which also includes my favorite hashbrown casserole recipe!