12 slices- day old bread, cut into 1 inch cubes

16 oz- Cream Cheese, cut into 1 inch cubes

1 Cup – Crossroads Blueberries, fresh or frozen

12 Eggs, beaten

2 Cups – Milk

1 tsp – Vanilla Extract

1/3 Cup – Maple Syrup

1 Cup – White Sugar

2 Tbsp – Cornstarch

1 Cup – Water

1 Cup – Crossroads Blueberries, fresh or frozen

1 Tbsp – Butter


Lightly grease a 9×13 baking dish. Arrange half the bread in cubes in the dish and top with cream cheese cubes.  Sprinkle 1 cup of blueberries over the cream cheese and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup.  Pour over the bread cubes.  Cover and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 mins before baking.  Preheat oven to 350 degrees.

Cover and bake 30 mins.  Uncover and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch and water.  Bring to a boil.  Stirring constantly, cook 3 to 4 minutes.  Mix in the remaining 1 cup of blueberries.  Reduce heat and simmer 10 minutes, until the blueberries burst.  Stir in the butter and pour over the baked French toast.