Blueberry French Toast Bake Ingredients: 1 (1 pound) loaf Italian bread 1 (8 ounce) package cream cheese, diced 1 cup fresh blueberries 12 eggs 2 cups low-fat milk 1/3 cup maple syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 tablespoon butter Directions: 1 Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight. 2 The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C). 3 Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set. 4 To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast. Serves: 12 Ready in: 30 minutes
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