Blueberries...yes please!

So, blueberries were on sale at the store so I bought some, then they had them in the bountiful basket that I picked up on Saturday...needless to say I had a lot of blueberries. So I started making yummy things. I made muffins which were good, blueberry buckle which was better, and overnight blueberry french toast which was phenomenal! I have included the recipe it was so amazing. I found the recipe here or I have included it at the end because it is so yummy:)

Good

Better

Best

I do recommend making sure the bread is at least a day old (homemade) even a week old would be good. The texture is much better when the bread is drier. Also it is awesome with a variety of berries it doesn't just need to be blueberries. Erik doesn't like blueberries so we make him a whole section with just strawberries (since he just now decided that he does like strawberries).

Ingredients

• 12 slices day-old bread, cut into 1 inch cubes
• 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
• 1 cup fresh blueberries
• 12 eggs, beaten
• 2 cups milk
• 1 teaspoon vanilla extract
• 1/3 cup maple syrup
• 
  
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup fresh blueberries
• 1 tablespoon butter

Directions

1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.