Lightly grease a 9x13 inch glass baking dish or casserole. Place 1/2 of the bread cubes in the bottom of the dish. Distribute cream cheese cubes evenly over the bread. Top with blueberries and remaining bread. In a large bowl, whisk eggs, with milk and honey. Pour over the bread mixture. Do not stir. Cover and chill casserole for 2 hours or overnight. Preheat oven to 350 degrees F.
Bake the casserole, covered, for 45 minutes. Then uncover and bake for 25-30 minutes more or until it's pulled in the center and golden brown.
In a saucepan, combine sugar and cornstarch. Add water and mix well. Bring to a boil over medium heat. Boil, stirring constantly for 3 minutes or until mixture changes from opaque to clear. Stir in blueberries. Reduce heat and simmer until the berries burst (about 8 to 10 minutes). Serve warm with French toast.
By Robin from Washington, IA
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