Blueberry French Toast Breakfast Bake

1 pkg. 16 oz. organic frozen wild blueberries
1/4 cup maple syrup
1/3 sugar
1 Tbs. cornstarch
4 eggs
2/3 cups milk or evaporated fat-free milk
1 tsp vanilla extract
1 loaf (16 oz.) bread*

Butter or spray a 9 x 13 casserole dish. 

Pour frozen blueberries into dish. 

Stir in syrup, sugar and cornstarch until well blended. 

( did this separate in a small bowl because I wasn't sure what they meant). 

In a medium bowl, whisk together eggs, milk and vanilla. 

With a serrated knife, cut crusts off bread. Slice bread into 3/4" slices. 

( I bought the loaves that are called French toast bread and are already sliced or you can use Texas Toast ). 

Dip each slice of bread into egg mixture to coat both sides. Place on top of blueberries. 

Pour any remaining egg mixture over the bread. ( Bake immediately or cover and refrigerate overnight.) 

Place oven rack in upper third of oven and preheat to 375 degrees. 

Bake uncovered for 35 to 40 minutes or until blueberries are bubbling and toast is light golden. 

With a spatula, remove toast to serving plates, spoon blueberries over the top and serve with additional syrup. 

Serves 4 to 6.