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1
Spray-treat a baking dish.
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2
Arrange half of the bread cubes in the dish and top with cream cheese cubes. (this gets messy -- just try to spread the lumps of cream cheese evenly around.).
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3
Sprinkle blueberries over the cream cheese and top with the remaining bread cubes.
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4
Whisk together the eggs, egg substitute, milk, vanilla, spices and maple syrup. Pour over the bread cubes.
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5
Sprinkle wheat germ evenly over casserole.
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6
Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions.
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7
Freezing Directions: Cover the pan loosely with plastic wrap and then cover tightly with aluminum foil. Freeze. Freeze cooled sauce separately in quart freezer bags.
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8
To make the sauce (this can be made ahead and frozen or made just before serving): in a medium saucepan mix the sugar, cornstarch and water. (Do this before starting to heat the water -- make sure the cornstarch is completely dissolved before you start heating this!)
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9
Bring to a boil and cook, stirring constantly for 3-4 minutes.
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10
Mix in the blueberries. Reduce heat and simmer 10 minutes. Cool before putting in freezer bags.
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11
To cook, thaw overnight in refrigerator. Remove plastic wrap from casserole. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned. Warm sauce in microwave, stirring often. Serve casserole with warmed sauce.
