Blueberry Surprise French Toast Casserole
12 slices dry white bread, cut into ½” cubes (about 8 cups)
1 c. fresh or frozen blueberries
2 (8 oz.) pkg. cream cheese, cut into ¾” cubes
2 c. milk
½ c. maple syrup or maple-flavor syrup or blueberry syrup
Place half of bread cubes over bottom of well buttered 3-quart rectangular baking dish. Sprinkle cream cheese and blueberries over bread cubes. Arrange remaining bread cubes over blueberries. In large mixing bowl, beat eggs with rotary beater; beat in milk and ½ c. syrup. Carefully pour egg mixture over bread mixture. Cover dish with plastic wrap and chill for 2 hours. Preheat oven to 375°. Remove plastic wrap and cover dish with foil. Bake for 25 minutes. Uncover and bake about 25 minutes more or until knife inserted near center comes out clean and topping is puffed and golden brown. Let stand for 10 minutes before serving. Serve warm with blueberry flavor or maple syrup. Serves 8. (*to dry bread slices, arrange bread in single layer on wire rack; cover loosely and let stand overnight. Or cut bread into ½” cubes; spread in large baking pan. Bake uncovered, at 300° for 10-15 minutes or until dry, stirring twice; cool. To make ahead: prepared as directed. Cover dish with plastic wrap and chill for up to 24 hours. To serve: preheat oven to 375°. Remove plastic wrap and cover dish with foil Bake for 25 minutes. Uncover and bake about 25 minutes more. Let stand for 10 minutes.