Blueberry French Toast Casserole

1. Stage

Cut the bread into 1-inch cubes. Spread half of the cubes in a single layer across the bottom of a greased 13x9-inch baking dish. Cut the cream cheese into 1-inch cubes, and scatter them over the bread. Sprinkle the blueberries over the cheese layer, followed by the remaining bread cubes. Editor's Tip: Cold cream cheese slices more easily than a room temperature block. If it still sticks to the knife, dip the blade in hot water and wipe it clean between slices. If you prefer fewer cheese chunks, beat the cream cheese with the sweetener before adding the eggs and then the milk so that it becomes part of the custard.

2. Stage

In a large bowl, whisk the eggs, milk and syrup or honey.

3. Stage

Pour the batter evenly over the bread mixture. Cover the baking dish with a lid or food wrap and refrigerate for eight hours or overnight.

4. Stage

Remove the baking dish from the refrigerator 30 minutes before baking. Preheat the oven to 350°F. Replace the baking dish's cover with foil and bake for 30 minutes. Uncover and bake 25 to 30 minutes longer or until a knife inserted in the center comes out clean. Editor's Tip: It's important to let the chilled baking dish warm up before putting it into the oven. You'll lower the risk of it breaking.

5. Stage

In a small saucepan, combine the sugar, cold water and cornstarch, whisking until smooth. Bring the ingredients to a boil over medium heat and then cook and stir for three minutes or until thickened.

6. Stage

Stir the blueberries into the sauce and return it to a boil. Reduce the heat and simmer, stirring occasionally, until the berries burst, 8 to 10 minutes. Remove the pan from the heat; stir in the butter and serve the sauce warm with the French toast.