Blueberry French Toast

My kids call this recipe I got from my aunt Mary, "IHOP breakfast at home". At first I wasn't sure exactly what they were comparing it to at IHOP, but after going to IHOP a couple of weeks ago and noticing all the things covered in blueberries and cream cheese like this is, I totally understood. I like to make this special breakfast when we're having guests over, since it's totally prepared the night before. You just pop it in the oven in the morning and VOILA you've got a beautiful, fancy, filling breakfast to serve your guests.

The ingredients:

12 slices of thick white bread (like Texas Toast)

2 packages (8-oz. each) cream cheese

1-1/2 cups blueberries

12 eggs

2 cups milk

1/3 cup maple syrup OR honey

1 tsp. vanilla

BLUEBERRY SAUCE:

1 cup sugar

2 Tbs. cornstarch

1 cup water

1 cup blueberries

1 Tbs. butter

Cut or tear bread into 1-inch cubes. Place half of bread cubes into a greased 9x13" baking dish. Cut cream cheese into 1-inch cubes and place over bread. Top with blueberries and remaining bread. In large bowl beat eggs, milk, syrup, and vanilla--mix well and pour over bread mixture. Cover and chill 8 hours or until sopping. Remove from fridge 30 minutes before baking (I always skip this step with no noticeable difference). Cover and bake at 350° for 30 minutes. Uncover and bake an additional 25 minutes or until set. Serve with blueberry sauce. Serves 8-10.

BLUEBERRY SAUCE DIRECTIONS: Combine sugar and cornstarch. Add water and bring a boil over medium heat. Boil 3 minutes stirring constantly. Stir in blueberries and reduce heat. Simmer 8-10 minutes or until berries have burst. Stir in butter until melted and serve over the French toast.

Enjoy!