1(lb)French bread, cut into 1-inch cubes, about 12 slices
1cupfresh blueberries
FILLING:
1(8 ounce)cream cheese, softened
1/4cuppowdered sugar
2tablespoonslemon juice
1teaspoon lemon zest
MILK MIXTURE:
1 ½cupswhole milk
8eggs
1/3cupmaple syrup
1teaspoonvanilla extract
1/2teaspoonground cinnamon
BLUEBERRY SAUCE:
1cupsugar
1cupwater
2tablespoons lemon juice
2tablespoonscornstarch
1cupfresh blueberries
1tablespoon butter
Instructions
Spray a 9x13 baking dish with cooking spray. Spread half of the bread cubes in the bottom of the baking dish.
For the Cream Cheese Filling: Stir together the cream cheese, powdered sugar, lemon juice, and lemon zest. You can do this by hand or with a mixer. Spoon dollops over the bread. Sprinkle 1 cup of blueberries on top. Sprinkle the remaining bread cubes on top.
In a medium bowl, whisk together the milk, eggs, maple syrup, vanilla extract, ground cinnamon. Pour over the bread mixture making sure to cover all of the bread. Cover and refrigerate for 8 hours or overnight.
When ready to bake, take the casserole out of the fridge while the oven preheats. Preheat oven to 350 degrees F. Bake covered for 30 minutes. Uncover and bake for 20 minutes or until golden brown.
While the casserole is baking, make the blueberry sauce. In a small pot, stir together the sugar, water, lemon juice, and cornstarch. Bring mixture to a boil for 2-3 minutes or until mixture starts to thicken. Reduce heat to a simmer and add the blueberries. Cook for 5-8 minutes or until blueberries burst. Remove from heat and stir in the butter.
Serve casserole warm with the blueberry syrup or maple syrup.