Blueberry-stuffed French Toast

Dishing up Vermont (Cookbook by Tracey Medeiros)

Recipe by Suzanne Heinzerling of Bittersweet Farm B & B

1 loaf bread - cut into 1 inch thick slices
1- 8 oz package of cream cheese cut into chunks
1 cup blueberries
8 eggs
1 1/2 cup milk
1/2 cup pure maple syrup
1/2 cup melted butter

Preheat oven to 350. Grease 11 by 7 by 2 inch glass baking pan. Layer half the bread slices into bottom of pan. Next layer the cream cheese and half the blueberries evenly over top of bread. Top with remaining bread and blueberries. Whisk eggs, milk, syrup, and butter well. Pour over bread mixture. Cover with foil and bake 30 minutes. Remove the foil and bake for an additional 30 minutes or until mixture golden brown. Serve with warm syrup if desired.