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Blueberry Stuffed French Toast
by John Surina
serves: 8
  Blueberries, French Bread and Cream Cheese in a baked strata
Ingredients:
  1 whole   French Bread Load (cubed)
  16 oz   Cream Cheese (cut into 1/2 in cubes)
  2 cups   Frozen Blueberries ( rinsed and drained)
  12 whole   Large Eggs
  1/3 cup   Maple Syrup (the real stuff)
  2 cups   Milk
    Blueberry Syrup
  2 cups   Sugar
  4 tbls   Carn Startch
  2 cups   Water
  2 cups   Frozen Blueberries (rinsed and Drained
  2 tbls   Butter
Directions:
  (Notes: use parchment paper to line pan. Freeze Cream cheese before making up dish. It tastes much better if you use real maple syrup.)

Grease 9 X 13 (need to use grease or butter, spray stuff no work
Place half of the bread cubes evenly in pan, covering the bottom
Scatter cream cheese and 3 cups of Blueberries evenly around the pan
Arrange remaining bread over blueberries
In a large bowl mix together eggs, milk and syrup, whisk to blend well
Pour liquid evenly over all
Cover with foil and refrigerate overnight.
Bake covered at 350 for 30 minutes
Remove foil and bake another 30 minutes
SYRUP:
Combine sugar, starch. and water in sauce pan and cook until thickened, about 5 minutes
Stir in blueberries and simmer 10 minutes stirring occasionally, until most of the berries have burst
Add butter and stir until melted
Place Syrup in jar and chill