I got this recipe from the June/July 1996 Taste of Home. My mother and I
have prepared it many times for such occasions with absolutely wonderful
results. Hope you like it as much as we do.

BLUEBERRY FRENCH TOAST

12 slices day-old white bread, crusts removed
2 packages (8 ounches each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

SAUCE:

1 cup sugar
2 TBS cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 TBS butter or margarine

Cut bread into 1-in cubes (I just tear the bread); place half in a greased
13-in x 9-in. x 2-in. baking dish. Cut cream cheese into 1-in. 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. 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 (1-3/4 cups sauce)

Enjoy!