Ingredients

French Toast mixture:

12 slices day-old bread, cut into 1 inch cubes

2 8 oz. pkgs cream cheese cut ino small subes

1 cup fresh blueberries*

12 eggs beaten

2 cups milk

1 t vanilla extract

Blueberry sauce:

1/3 c maple syrup

1 c sugar

1 T cornstarch

1 c water

1 c fresh blueberries*

1T butter

forzen blueberries can be used if fresh is not available.

Preparation

  1. Lightly greas a 13x9 inch baking dish. Arrange half the bread cubes and top with cream cheese cubes. Sprinkle 1 cup blueberries over cream cheese and top with remaining bread cubes.

  2. In a large bowl mix eggs milk, vanilla and syrup. Pour over bread cubes. Cover, refrigerate overnight.

  3. Remove bread cube mixture from Refrigerator about 30 minutes before baking. Preheat oven to 350 deegees.

  4. Cover with foil, bake 30 minutes, uncover, continue baking 25-30 minutes longer until center is firn and surface is lightly browned.

  5. In medium saucepan, mix sugar, cornstarch and water, bring to a boil stirring constantly, cook 3-4 minutes. Mix in 1 cup blueberries, reduce heat and simmer 10 minutes until berries burst. Stir in butter and pour over the french toast.