BLUEBERRY-STUFFED FRENCH TOAST BAKE

BLUEBERRY-STUFFED FRENCH TOAST BAKE

12 white bread slices
2 (8 oz) packages cream cheese, cut into 1-inch cubes
2 cups fresh blueberries, divided
12 large eggs, lightly beaten
2 cups milk
1/3 cup maple syrup
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 tablespoon butter

Trim crusts from bread slices; cut bread slices into 1-inch pieces. Place half of bread pieces in a buttered 13- x 9-inch baking dish. Layer cream cheese and 1 cup blueberries over bread; top with remaining bread pieces.

Combine eggs, milk, and syrup; pour over bread mixture. Cover and chill 8 hours.

Bake, covered, at 350° for 30 minutes. Uncover and bake 35 more minutes or until puffed and golden.

Combine sugar and cornstarch in a saucepan; gradually add water. Cook over medium-high heat, stirring constantly, 5 minutes or until thickened. Stir in remaining 1 cup blueberries; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Add butter; stir until melted. Cut French toast into squares, and serve with blueberry sauce.

Yield: 10 servings