Blueberry French Toast Bake

Ingredients:

6 to 8 slices bread (I used Brown sugar and Cinnamon swirl bread or Texas Toast works well also) * You will have to use more slices if you use the cinnamon & sugar bread because they are thin sliced. *
1 8 oz. block cream cheese (you can use light cream cheese in this)
8 eggs
1 1/2 cups heavy cream or half and half
1 cup blueberries
1 tsp. vanilla
1/2 tsp. cinnamon
3 Tbs. butter
1/3 cup of maple syrup

Spray a 2 quart casserole dish with cooking spray. Cut the bread in bite size cubes. Layer half of the bread in the bottom of the dish. Cube the block of cream cheese and layer over the bread. Sprinkle 1 cup of blueberries over the cream cheese.
Layer the rest of the bread over the blueberries. Dot with butter.
Whisk together eggs, cream, maple syrup, vanilla and cinnamon. Pour over the bread mixture making sure each piece gets covered. Place in the refrigerator overnight.

Take out of the refrigerator 30 minutes before you bake it. Place in a preheated 350 degree oven for 1 hour. Keep covered for the first 30 minutes and uncover for the last 30 minutes. It should be browned nicely on top at the end of the hour. *( I just let mine set for about 30 minutes covered in the refrigerator and then another 30 minutes on the counter before baking)

OPTIONAL TOPPINGS..

1) Toasted pecans with cinnamon & brown sugar

2 cups of finely chopped pecans
2 Tbs. of unsalted butter
½ Tbs. of water
½ Tbs. of cinnamon
½ cup of light brown sugar

Preheat oven to 350 F
In a small bowl, melt the butter then add the water.
In a separate bowl, combine sugar, brown sugar, and cinnamon.
Pour sugar mixture into the melted butter and mix thoroughly.
Put pecan halves in a large freezer bag.
Dump the butter and sugar mixture over the pecans and close the bag.
Shake the contents until pecans are fully coated.
Pour contents onto a lightly greased baking sheet, and place in oven.
Bake for 10 minutes, stirring every 2-3 minutes. Do not bake longer than 10 minutes, or it will burn!
Carefully move contents from the baking sheet to wax paper and allow to cool for at least 10 minutes.
Break apart the pecans and sprinkle over the French toast and then pour syrup over top or serve on the side.

2) Or serve with the blueberry syrup or just maple syrup and whipped cream.
**
Blueberry Syrup

1 cup blueberries
½ c brown sugar & ½ c white sugar
1 cup water
2 Tbs. cornstarch
1Tbs. butter

In a medium saucepan combine water, sugar, and cornstarch and bring to a boil. Add blueberries and simmer for 10 minutes or until they burst. Add the butter and whisk until melted. Serve alongside the french toast bake.

This is so delicious it could be served for dessert also.