12 Slices day-old white bread

2 Pkgs Cream Cheese (8oz each)

1 C Blueberries (fresh or frozen)

12 Eggs

2 C Milk

1/3 C Maple syrup


Cut bread into 1 inch cubes; place half in a greased 9 x 13 x 2 baking dish.

Cut cream cheese into 1 inch cubes; place over bread.

Top with blueberries and remaining bread.

In a large bowl, beat eggs.

Add milk and syrup; mix well.

Pour over bread mixture.

Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking.

Cover and bake at 350 degrees for 30 minutes.

Uncover; bake 25-30 minutes more or until golden brown and the center is set.



1 C Sugar

2 T Cornstarch

1 C Water

1 C Blueberries (fresh or frozen)

1 T Butter or margarine


In a saucepan, combine sugar and cornstarch; add water.

Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.

Stir in blueberries; reduce heat.

Simmer for 8-10 minutes or until berries have burst.

Stir in butter until melted.

Serve over French toast.

Yield: 6-8 servings (1 ¾ C sauce)