Mother's Day Blueberry Cream Cheese French Toast Casserole

Happy Mother's Day!

Derrick and I were lucky enough to spend Mother's Day with both moms!  We went to church with my family, then headed home to pop this french toast in the oven in time for Derrick's family to arrive.  My dad brought momosas and I also made some scrambled eggs and fruit salad.  This casserole is to be made the night before and then refrigerated overnight.  Then all you have to do is bake it the next morning!  It worked out fine although we had tickets to Jersey Boys, the musical, the night before and were preparing this around midnight!  It would be great for a Christmas or Easter family breakfast when you don't want to spend a lot of time cooking in the morning.  It was very good drizzled with blueberry syrup or regular syrup. 



12 slices bread (French bread is best - we used the whole loaf)
2 packages 8 ounces cream cheese, room temperature
1 cup blueberries, fresh or frozen
12 large eggs
1 to 2 cups milk (add a little at a time until milk is absorbed by the bread)
1/3 cup maple syrup
Blueberry syrup
Spray 9x13 pan with Pam.  Cut bread into cubes and arrange in the bottom of the pan.
Cut up cream cheese into 1 inch cubes.  Drop the cream cheese cubes over the top of the bread.  Sprinkle 1 cup blueberries over the top.
In a mixing bowl, combine 12 eggs, milk, and 1/3 cup maple syrup.  Pour this mixture, a little at a time utnil the bread soaks up the milk.  Cover with foil and refrigerate overnight.
The next morning preheat the oven to 350 degrees.  Pace covered casserole in the oven and bake for 30 minutes.  Then uncover and bake for 25-30 minutes or until the top is a golden brown and the center is set.
Serve with Blueberry syrup or regular syrup.