• Place your Rectangular Mold on top of your medium perforated baking sheet. Set aside.

FRENCH TOAST CASSEROLE PREPARATION

• First prep' your bread and cream cheese: 1. Slice your Italian bread into 12 slices and cut each into 1 inch | 2.50 cm. 2. Then, cut your cream cheese into 1 inch | 2.50 cm as well. Set aside.
  
• In your Mixing Bowl, whisk the eggs, milk, heavy cream, vanilla bean paste, ground cinnamon and maple syrup together until well-combined. Set aside.

ASSEMBLY

• Arrange half of the bread cubes in your Rectangular Mold.
  
• Top with the cream cheese cubes.
  
• Sprinkle blueberries over the cream cheese.
  
• Finally top with remaining half of bread cubes.
  
• Pour over your egg mixture the bread cubes. Cover and refrigerate overnight.
  

DINNER-STYLE BLUEBERRY SAUCE PREPARATION

• The blueberry sauce can be prepared ahead of time and reheated.
• Mix the sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, for 3 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter and vanilla bean paste. NOTE: Once cooled the sauce can be kept for weeks in the fridge.
  

BAKE!

• The following day, remove your casserole from the refrigerator about 30 minutes before baking. And give it a gentle stir so all the bread cubes are coated with the egg mixture.
  
• Preheat the oven to 375F/190C.
• Cover your casserole with your Bonmat and bake for 30 minutes at 375F/190C. Then, carefully uncover your dish and continue baking for another 20 minutes (Every oven heats differently, monitor your casserole from the 45 minutes mark). It is ready when the top is golden brown and puffy.
  
• Once your Christmas Morning French Toast Casserole is out of the oven, serve with a side of dinner-style blueberry sauce. Bon Appétit & Happy Holidays!