Blueberry French Toast Bake

Updated to add-
Visit this website to purchase the entire cookbook with this recipe and many others like it. Thanks, Nancy for the link!

Fall is in the air and when it is, I love to have something warm and yummy for breakfast.

This morning I made this casserole for us and I wanted to share the recipe with you. It is from an awesome regional cookbook I have. Take the time to make the syrup. It is soooo worth it.

Blueberry French Toast Bake

one large loaf French bread, cubed
8 ounces cream cheese, cubed
8 ounces fresh or thawed frozen blueberries
2 cups milk
6 eggs
1 teaspoon vanilla extract
1/4 cup (1/2 stick) butter, melted
1/3 cup maple-flavored syrup
cinnamon to taste

Brown Sugar Syrup

1 cup packed brown sugar
1 cup heavy cream
1 cup light corn syrup
salt to taste

To prepare the French Toast-

Sprinkle half of the bread cubes in a greased 2 quart baking dish. Add cream cheese cubes and blueberries. Top with remaining bread cubes.
Combine milk, eggs and vanilla in a bowl and mix well. Pour over the layers in the baking dish and press down lightly to saturate bread with liquid. Combine butter and syrup in a bowl, mix well. Pour over the layers and sprinkle lightly with cinnamon.
Cover and chill at least 2 hours. (Overnight is great!) Bake at 325 for 30-40 minutes or until golden brown and bubbly.

To prepare Syrup-
Combine brown sugar, cream and corn syrup and salt in a small saucepan. Cook over low heat until smooth, stirring to blend well. Do not boil. Serve with French toast.