1 8oz. pkg. cream sheese, cut small
1 cup blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey
Sauce:
1 cup sugar
2 tbs. cornstarch
1 cup water
1 cup blueberries
1 tbsp. butter or margarine
Cut bread into cubes. Place half in greased 13" x 9" pan. Place cheese over bread. Top with blueberries and remaining bread. in a large bowl, beat eggs. Add milk and syrup. Mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from frig 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover, bake 25-30 minutes more or until golden brown and center is set. In a saucepan, combine sugar and cornstarch, add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries, reduce heat. Simmer for 8 to 10 minutes. Stir in butter until melted. Serve over french toast.
-compliments of Jean Tomasetti
