This is a favorite casserole we sometimes make for Christmas morning. The best part is that it is all made the night before, & it cooks away filling the house with warm comforting aromas while we enjoy the morning together.
12 slices Texas toast bread or day old French bread
8 oz. cream cheese
1 c. frozen blueberries
2 c. milk
1/3 c. maple syrup
1 c. sugar
2 T. cornstarch
1 c. water
1 c. blueberries
1 T. butter
1/2 t. vanilla
pinch of nutmeg
Cube bread into 1/2″ cubes. Spread 1/2 the bread cubes into a 9×13 baking dish. Cut cream cheese into small chunks over bread. Add blueberries, & then remaining bread. In a bowl, mix eggs, milk, & syrup. Pour over bread & chill for 8 hours.
Heat panggangan to *350. Cook for 30 minutes covered. Uncover & cook for another 30 minutes.
Whisk sugar & cornstarch together in a medium/small pan.
Add water & bring to a boil. Boil for three minutes until thick. Stir blueberries into mixture & cook for an additional 8-10 minutes stirring occasionally. Add butter, then vanilla & nutmeg.
Serve sauce over casserole
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com