We are currently working on a cookbook from the members of our church. I have been blessed to serve on the team that is putting it together. This recipe immediately grabbed my attention. The lady who sent in the recipe is a fabulous cook! She has given permission for me to share it with you. Thanks, Lillie!
12 slices day-old bread, cut into 1-inch cubes
2 (8 oz) packages cream cheese, cut into 1-inch cubes
1 cup fresh or frozen blueberries
2 cups milk
1/3 cup honey or maple syrup
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter
Butter a 13x9x2 inch baking dish. Spread 1/2 the bread cubes to the bottom of the baking dish.
Place the cream cheese cubes on top of the bread layer.
Spread the blueberries over the cream cheese and top with the remaining bread cubes.
Mix the eggs, milk, and honey or syrup until thoroughly combined. Pour over the bread mixture. Cover and refrigerate 8 hours or overnight. I used honey because we have an abundance.
I used our farm-fresh eggs. The yolks are SO orange, it makes it look like I added food coloring to this… I didn’t!
Remove from the refrigerator 30 minutes before baking. Bake covered at 350 degrees for 30 minutes. Uncover and bake for an additional 25-30 minutes until golden brown and the center is set.
While the casserole is baking, prepare the blueberry sauce. Add the cornstarch, sugar, and water to a heavy pot. Bring to a boil over medium heat and boil for 3 minutes. The sauce will thicken. Add the blueberries, reduce the heat, and simmer for 10 minutes or until the blueberries begin to pop. Remove from heat and add the butter stirring until the butter is melted.
To serve, cut the casserole into squares and spoon the sauce over the top. Sprinkle with powdered sugar. Enjoy!