Brunchtime!

Sometimes, I post recipes simply because someone asks for a recipe they enjoyed, and this is the most convenient format for sharing.

This is one of those times.

Sorry if you have no interest in Overnight Blueberries and Cream French toast.

Feel free to ignore this delicious recipe if you are so inclined.

Ingredients:

1 loaf eggy bread such as challah or brioche. 16 to 20 ounces, preferably not pre-sliced. Cut into one inch cubes
**You can substitute another type of bread, such as French or Italian, but brioche is what I used.

12 ounces cream cheese, cut into 1 inch cubes

3 cups fresh blueberries, divided

12 eggs, beaten

2 cups milk

1 teaspoon vanilla

1/3 cup maple syrup

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 tablespoon butter

1. Place half of cubed bread in the bottom of a 9 x 13 pan. Sprinkle with 1 1/2 cups blueberries and all of cream cheese.

2. Top with remaining bread cubes.

3. Whisk eggs with milk, vanilla and maple syrup.

4. Pour egg mixture over bread in pan and press to be sure all bread is submerged.

5. Cover tightly with foil and refrigerate overnight.

6. Remove from refrigerator 30 minutes before baking.

7. Bake at 350 F for 30 minutes covered.

8. Remove foil and continue baking 25 to 30 minutes, until golden brown.

9. While French toast is baking, whisk sugar, cornstarch and water together in a medium saucepan.

10. Bring to a boil, and cook, stirring constantly, 3 to 4 minutes.

11. Add remaining 1 1/2 cups blueberries, reduce temperature, and simmer for 10 minutes. Berries will burst.

12. Stir in the butter and pour over the French toast.

Serves 12.

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