Blueberry Stuffed French Toast
12 slices Texas toast
Non-stick cooking spray
1 (8 oz.) package cream cheese, cut into small cubes
2 cups fresh or frozen blueberries
9 eggs, beaten
2 cups milk
1/2 cup Vermont maple syrup
Coat a 3-quart rectangular baking dish with cooking spray. Set aside.
Cut bread in 1-inch cubes, or use 12 cups cubed, trimmed challah or other egg bread, crusts removed (if desired).
Place bread cubes in prepared dish and top with cream cheese and the blueberries. Cover and chill for up to 24 hours.
Preheat oven to 350 degrees F.
In a large bowl, combine eggs, milk, and the 1/2 cup maple syrup. Whisk until combined.
Slowly pour egg mixture over blueberry-and-bread mixture to evenly moisten the bread.
Bake 40-to-45 minutes, or until a knife inserted near the center comes out clean. If necessary, cover with foil the last 10 minutes of baking to prevent over browning.
Let stand 10 minutes before serving.
Cut in squares.
Serve with blueberry syrup or additional maple syrup, if desired.