Overnight Blackberry French Toast

Ingredients

1 loaf of Challah bread, cut into 1-inch cubes
1 (8 oz) package cream cheese, cut into 1 inch cubes
1 cup fresh blackberries
12 eggs, beaten
Pinch of salt
1 cup of heavy cream
1 cup of milk
1 teaspoon vanilla extract
1/3 cup maple syrup

Sauce:
1 cup white sugar
1 tablespoons cornstarch
1 cup water
1 cup fresh blackberries
1 tablespoon butter

Directions:

Lightly grease 1 9x13" baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blackberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, cream, milk, vanilla extract, and syrup. Pour over the bread cubes. Gently push the bread down into the egg mixture.

Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees.

Cover, and bake 30 minutes. Uncover, and continue baking 25 - 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blackberries. Reduce heat, and simmer 10 minutes, until the blackberries are soft. Mash blackberries in the saucepan. Stir in the butter. Serve sauce with French Toast.