FRENCH TOAST:

12 slices white bread, crusts removed

1 (7.5 oz) container strawberry cream cheese spread

1 cup fresh blueberries

12 large eggs, lightly beaten

2 cups 2% milk

1/3 cup pure maple syrup

BLUEBERRY SAUCE:

1 cup sugar

1 cup water

2 Tbsp cornstarch

1 cup fresh blueberries

1 Tbsp butter

Cut bread into 1-inch cubes.

Place half in a lightly sprayed (13×9-in.) baking dish.

Spoon cream cheese into drops over bread. Top with blueberries and remaining bread cubes.

In a large bowl, Whisk the eggs, milk and syrup. Pour mixture over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25-30 minutes.

Uncover and bake 25-30 minutes longer or until cooked through. 

In a medium saucepan, stir together sugar, water and cornstarch until smooth. Bring to a boil and stir until sauce has thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes.

Remove from heat.

Serve with butter slices over French toast.

Enjoy!