12 slices bread, cubed 12 eggs
8 oz. cream cheese 2 c. whole milk
1 c. fresh or frozen blueberries 1/3 c. maple syrup
Put half the bread cubes in a greased 13"x9" pan. Distribute the blueberries evenly over the bread cubes. Make very small cubes of cream cheese and place evenly over berries. Add the remaining bread cubes. Combine eggs, milk and syrup. (If you don't have whole milk, but you do have cream, you can make a mixture of 1 part cream to 3 parts milk to replace the whole milk).
Mix together well and pour over bread cube mixture. Cover with foil; refrigerate overnight. (If you don't have overnight and you want to make it this morning. Push down the bread cubes into the egg and then cover with foil. Place bananas that have been separated or something about the same weight on top of the foil. Let the bread mixture sit with the weight on it for about an hour. You can leave it on the counter or put it in the refrigerator. I often use frozen bread. Leaving it on the counter lets everything come to room temperature.)
Make sure the foil is not touching the bread cubes when you place it in the oven. Bake the dish, covered in foil, in a preheated 350 degree oven for 30 minutes. Uncover and cook another 30 minutes or until set. It should look a lot like bread pudding. Serves 10 to 12.
Blueberry Syrup
1 c. sugar 1 c. blueberries
2 Tbsp. cornstarch 1 Tbsp. butter
1 c. water
Cook sugar, cornstarch and water in a pan over medium heat until thick. Stirring constantly. Add berries and simmer with a medium boil for 10 minutes. Take off the heat and add butter. Spoon over your French toast.