This recipe comes from The Ashley Inn in Cascade,ID. The hotel looks big and modern on the outside, but inside is full of quaint & beautiful antiques. Each room is decorated in a different theme. They are famous for their breakfast buffet. This dish was so delicious that I have to admit I went back for 2nds (and 3rds). I asked for the recipe and they were gracious enough to mail it to me.
12 slices day-old bread, cut into 1 inch cubes
2 (8oz) packages cream cheese cut into 1 inch cubes
1 cup fresh blueberries (OK to use frozen)
12 eggs, beaten
2 cups milk
1 tsp vanilla extract
1/3 cup maple syrup
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 & maple syrup. Pour over the bread
cubes. Cover & refrigerate overnight.
3. Remove the casserole from the refrigerator about 30 minutes before baking.
Preheat oven to 350 degrees.
4. Cover and bake 30 minutes. Uncover and bake 25-30 minutes more, until center is
firm and surface is lightly brown.
SAUCE: Start when there is about 20 minutes left on casserole timer:
1 cup white sugar
2 Tbl cornstarch
1 cup water
1 cup fresh (or frozen) blueberries
1 Tbl butter
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3-4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter. Pour over the baked french toast.