Blueberry French Toast

Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 15 Hours
Servings: 12 - 16

1 lb. loaf Italian bread, cut into 1 inch cubes
1 8oz. pkg. cream cheese, diced small
1-2 c. fresh blueberries
12 eggs
2 c. milk
1/2 c. maple syrup (or any kind)

Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F.
Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.

~ Buttermilk Syrup ~

Use this syrup to pour over the individual pieces of Blueberry French Toast. It's absolutely sinful.

1 ½ c. white sugar
¾ c. buttermilk
½ c. butter
2 T. corn syrup
1 t. baking soda
2 t. vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla. It may be frothy on top and that makes it even better.