Blueberry Surprise French Toast Casserole

Second place winner, Bursting with Blueberries Contest - Goshen, Indiana, 2005.

Butter, for baking dish

12 slices dry white bread, cut into 1/2" cubes

2 pkgs. (8 oz.) cream cheese, cut into 3/4" cubes

1 1/2 cups fresh blueberries

12 eggs

2 cups whole milk

1/2 cup maple syrup

Blueberry or maple syrup, for serving

One day ahead, butter a 9 x 13" baking dish. Place 4 cups of the bread cubes over bottom. Layer on cream cheese cubes, blueberries, and remaining 4 cups bread cubes.

Beat eggs in bowl. Beat in milk and maple syrup. Pour egg mixture over the casserole layers.

Cover and chill in the refrigerator for 2 to 24 hours. In the morning, preheat oven to 375. Bake casserole, covered, for 25 minutes. Uncover and bake 25 minutes more, or until topping is puffed and golden brown and a knife inserted near the center comes out clean.

Let stand for 10 minutes before serving. Serve warm with blueberry or maple syrup.

Makes 8 servings.