Blueberry - Cream Cheese French Toast Casserole

12 slices French bread, cut into 1 inch cubes
12 large eggs, beaten lightly with a pinch of salt
2 (8 oz.) pkgs. lite cream cheese, chilled and cut into 1" cubes
1/3 c. reduced sugar maple syrup
2 c. 1% milk
1 c. fresh blueberries, rinsed and drained

"Pam" 13" x 9" casserole pan. (White Corningware is great!) Place half of the bread cubes evenly in pan. Scatter cream cheese cubes over bread and sprinkle with 1 c. blueberries. Arrange remaining bread cubes over blueberries. In large bowl combine eggs, pinch of salt, syrup and milk and whisk to blend. Pour evenly over reserved bread mixture. Cover with plastic wrap and chill overnight.

Preheat oven to 350°. Bake, covered with foil (spray the inside of foil with Pam) in the middle of the oven 30 minutes. Remove foil and continue baking 30 minutes, or until puffed and light golden brown. (Check for doneness with a teriyaki stick in the middle. Sometimes the egg takes a little longer to bake.)

Blueberry Syrup:
1 c. sugar
1 c. fresh blueberries, rinsed
2 tbsp. corn starch
1 c. water
1 tbsp. butter

In small saucepan combine sugar, cornstarch and water over medium-high heat. Cover, stirring occasionally, for 5 minutes or until thickened. Stir in 1 c. blueberries and simmer, stirring occasionally, 10 minutes, or until most berries burst. Add butter and stir until melted. (It is best to make the syrup while the casserole is baking and not preparing ahead of time.) Transfer to serving bowl. Place French toast on individual serving plates and top with blueberry syrup.
Makes 8 – 10 servings.


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