Blueberry Stuffed French Toast

Blue Stuffed French Toast:
12 slices broiche bread, cut into cubes (french or Texas toast also work
well)
1 (8-ounce) package cream cheese, cut in cubes
1 cup Maine blueberries (fresh or frozen)
12 large eggs
1/3 cup Maine maple syrup
2 cups milk (I use 1 cup milk and 1 cup cream)

Syrup:
1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup Maine blueberries (fresh or frozen)
1 Tablespoon butter

Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
Sprinkle cream cheese cubes and blueberries evenly over the bread
cubes.
Top with remaining bread cubes.
Mix together eggs, milk, and syrup.
Pour over bread cubes and cover pan with foil. Let chill in refrigerator
overnight.

Bake covered with foil at 350 degrees for 30 minutes. Remove the foil
and bake for another 30 minutes or until fluffy and golden. Top with
sauce. Serves 8.

Syrup: Cook water, sugar, and cornstarch until thickened. Stir in
blueberries and simmer for 10 minutes. Add butter and stir until melted.
Serve over the french toast. Enjoy!!!!

Best,
Stefanie :)