Blueberry Stuffed French Toast

We had a wee brunch at our house the other day. I didn't have the time or energy to put on my usual insane spread. So I opted for some simple easy to prepare in advance dishes, like Blueberry Stuffed French Toast, a recipe I received in a gift basket of blueberry foodstuffs from the Stonewall Kitchen. The independent panel of taste testers who were my brunch guests gave this dish high praise. Thanks, Mom & Ed!
Blueberry Stuffed French Toast adapted from The Stonewall Kitchen
Ingredients

• 1 loaf French bread cut into 1" cubes (approximately 5 cups)
  
• 8 oz. (1 package) cream cheese, cut into 1" cubes
  
• 1/2 C fresh blueberries
  
• 1/4 C Stonewall Kitchen Wild Maine Blueberry Jam
  
• 6 large eggs, slightly beaten
  
• 1/3 C maple syrup
  
• 1 C milk
  

Procedure
1. Grease a deep-dish pie pan (I used a Pyrex casserole dish). Place half the French bread cubes in the bottom of the prepared dish.

2. Equally distribute the cream cheese cubes, fresh blueberries, and Wild Maine Blueberry Jam over the top of the bread cubes. Top with the remaining bread cubes.

3. In a medium size bowl combine the eggs, maple syrup, and milk. Whisk until uniform. Pour over bread mixture. Place in refrigerator several hours or preferably overnight.

4. Preheat oven to 350. Bake covered with foil for 30 minutes. Remove foil and continue to bake approximately 15-30 minutes more, or until the casserole is set and the top is golden. Serve the casserole hot with more maple syrup.

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