Overnight Blueberry French Toast Casserole

6 1”-thick slices French bread, cut into cubes
1 cup fresh blueberries
1 ½ (12 oz.) pkgs. cream cheese, room temperature
½ cup powdered sugar
¼ cup milk
1/8 teaspoon cinnamon
½ teaspoon almond extract
6 large eggs
1 cup whole milk
½ teaspoon vanilla extract
¼ cup maple syrup

For sauce:
1 cup granulated sugar
2 Tablespoons cornstarch
1 cup water
1 cup fresh blueberries
Juice of ½ lemon
1 Tablespoon butter

Spray a 9“ x 9“ baking dish with Pam; set aside.

In a medium mixing bowl with an electric mixer, beat together cream cheese, powdered sugar, milk, cinnamon, and almond extract until smooth and creamy. Place half of the bread cubes into the bottom of the dish, and dollop the cream cheese mixture all over the top. Sprinkle blueberries over the cream cheese, and top with remaining bread cubes.

In another medium mixing bowl, whisk together the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes, pressing down lightly to make certain all cubes are soaked. Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350° F. Remove from refrigerator, leave it covered, and bake for 30 minutes. Uncover, and continue baking 20 to 25 minutes longer until center is firm and top is lightly browned.

While French toast is baking, make the blueberry sauce. Whisk together sugar, cornstarch, and water in a medium saucepan. Bring mixture to a boil. Stirring constantly, cook for 3-4 minutes. Stir in blueberries. Reduce heat and simmer 8 to 10 minutes until the blueberries burst and the mixture thickens. Stir in the butter and lemon juice. Pour over baked French toast. Serve warm.

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