Ingredients:

12 slices day-old bread, cut into 1-inch cubes

2 (8 ounce) packages cream cheese, cut into 1 inch cubes
2 cups fresh blueberries (using 1 cup in two separate sections of the recipe)
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1 ⅓ cup BD maple syrup (using in two separate sections of the recipe)
1 tablespoon butter

Directions

Lightly grease a 9x13 inch 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 the oven to 350 degrees F

Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix 1 cup maple syrup and the remaining 1 cup blueberries. Bring to a boil. Reduce heat, and simmer until the blueberries burst (around 5 minutes). Stir in the butter, and pour over the baked French Toast

Yields approximately 10-12 servings