This reminded me of West French Stuffed Toast. This was good but not as good as the stuffed french toast. Next time I will cut the cream cheese into smaller cubes and make sure they are well spread out. I might even just use 12 oz of cream cheese instead of 16.Ingredients:
12 slices day old bread, cut into 1 inch cubes
2 (8oz) packages cream cheese cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 tsp vanilla
1/3 cup maple syrup
1 cup white sugar
2 Tbsp cornstarch
1 cup water
1 cup blueberries
1 Tbsp butter
Directions:
Lightly grease a 9x13 baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese and top with remaining bread cubes.
In a large bowl mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat oven to 350 degrees. Cover and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until the center is firm and surface is lightly browned.
In medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3-4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.
