Blueberry French Toast Casserole with Blueberry Syrup

Casserole:
1 1/2 loaves french bread, cubed
2 pints blueberries
1 bar cream cheese, softened
1/2 c. powdered sugar
8 eggs
2 c. half and half
2 t. cinnamon
2 t. vanilla extract

Blueberry Syrup:
2 pints fresh or frozen blueberries
1/2 c. maple syrup
1/2 c. water
1 T lemon juice
2 T honey
1 T cornstarch/ 1 T water

Grease a 9x13 dish and spread half of bread cubes. In bowl, mix cream cheese and powdered sugar. Spread half of cream cheese mixture over bread and sprinkle with half of blueberries. Spread other half of bread, cream cheese, and blueberries next. In bowl, beat eggs, half and half, cinnamon, and vanilla. Pour egg mixture over bread and blueberries. Press down with hands to soak all bread in egg mixture. Let soak for a few hours or overnight. Bake for about 30 minutes, covered, then another 15-20 minutes, uncovered.

Syrup:
In saucepan, bring blueberries, syrup, water, lemon juice, and honey to a light boil for about 20 minutes, stirring frequently. If it needs to be thickened, add a little cornstarch/water mixture to it and let it cook for another 5 minutes.

Almond Punch

1 small package lemon gelatin
2 c. boiling water
2 1/2 c. sugar
5 c. cold water
1 large can unsweetened pineapple juice
1 c. lemon juice
1 10 oz. bottle almond extract
2 liters gingerale

Dissolve jello in boiling water, then add all other ingredients (except gingerale) and stir well. Pour mixture into 2 gallon size ziplock freezer bags. Freeze until ready to use. Thaw 2-3 hours before serving punch. Mix with gingerale in punch bowl. It should be "slushy."

Watermelon Slush

Frozen watermelon (cut into chunks, then freeze)
2 cups water
Half of a crystal light lemonade packet
1 T sugar

Blend all in blender until smooth.