Overnight Blueberry & Cream Cheese Casserole

This recipe is amazing on so many levels!!! The next time that you want a special morning treat for your family or you need to impress guests....then make this delicious breakfast!!! The casserole is quickly made the night before and refrigerated until you are ready to bake it in the morning. With the addition of a homemade (easy) blueberry sauce and a dollop of whipped cream, the taste is an explosion of different scrumptious flavors in your mouth. I served each piece along with a side of bacon and the whole family was asking for seconds!!!

Overnight Blueberry & Cream Cheese Casserole

serves 10

adapted from CookiesandCups.com

18 slices of white bread

2 (8 oz.)packages cream cheese, room temperature

1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)

1/4 cup powdered sugar

10 eggs

1 1/2 cups milk

2 tsp vanilla extract

1/3 cup pancake syrup

cool whip (small tub or can) Optional:add a dollop on top of each portion before serving

Blueberry Syrup

1 cup sugar

2 Tbsp corn starch

1 cup water

1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)

Spray a 9 x 13 inch pan with baking spray.  Cut all the bread into cubes. Spread half the bread in the prepared pan, pressing down slightly.  With a wooden spoon or hand mixer, beat together the softened cream cheese and powdered sugar.  Spread cream cheese mixture evenly over the bread. Top with the blueberries and then the remaining bread. In a large bowl whisk together the eggs, milk, vanilla and pancake syrup.  Pour over the entire casserole. Cover with foil and place in the refrigerator overnight.  When ready to bake, remove from the fridge 30 minutes before baking to take the chill off. Bake (covered with foil) at 350 degrees for 30 minutes and then remove foil and bake an additional 25 minutes until center is set.  Allow to cool slightly before serving. 

Blueberry Syrup

While the casserole is baking prepare the syrup. In a medium saucepan, combine sugar, corn starch and water. Bring to a boil, stirring occasionally. Once it has simmered for 4 minutes, stir in blueberries and continue to simmer on low for 10 minutes. Pour syrup over entire casserole or each individual serving.  Add a dollop of whipped cream on top and enjoy!