Blueberry French Toast
List of Ingredients
Nonstick cooking spray
24 slices Italian bread cut in 1-inch cubes
2 8-oz. package cream cheese, cut into small cubes
2 lb. frozen blueberries
4 cups milk
1 cup pancake syrup
Coat 2 large lasagna pans with cooking spray; set aside.
Break up Italian bread slices into 1" cubes.
Place bread cubes in prepared dish.
Top with gobs of cream cheese and the blueberries.
Combine eggs, milk, and syrup in blender.
Slowly pour the egg mixture over blueberry-and-bread mixture to evenly moisten the bread.
Cover and refrigerate overnight.
Preheat oven in a.m. for 350.
Bake 1 hr. or until a knife inserted near the center comes out clean.
If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning.
Let stand 10 minutes before serving.
Cut each pan into 8 squares. Serve with Blueberry Syrup or additional pancake syrup, if desired.