The previous Innkeepers at Abbeymoore passed on this recipe to us and it's a keeper for sure. Originally we prepared this dish in large pans as described below but now a days we use large muffin trays and create individual portions. Regardless of how you make it your dining companions will be impressed.
Arrange ½ the bread cubes in a buttered glass baking dish. Scatter the cream cheese over the bread and sprinkle blueberries over the cream cheese. Arrange the remaining bread cubes on top.
In a large bowl whisk together the eggs, syrup and milk and pour evenly over the bread mixture. Cover dish with foil and refrigerate over night. In the morning, remove from refrigerator ¾ hour before baking.
Preheat oven to 365º F and bake covered for 30 minutes. Remove foil and continue baking for 30 minutes or until the French toast is puffed and golden.
B&B Tips: We use a piping bag to pipe in the cream cheese. When making individual portions we omit the berries from the bake and use more in the sauce. We use the inexpensive unsliced "White Bread" from the local grocery store's bakery and let it sit on the counter to "stale" for a few days before using it.
To prepare sauce, (can be prepared the night before) in a small saucepan, stir together sugar, cornstarch and water. Cook over moderately high heat, stirring occasionally for 5 minutes or until the mixture has thickened. Stir in the blueberries and simmer, stirring occasionally for ten minutes or until the berries have burst. Add the butter and stir the sauce until the butter has melted. Serve hot over the French toast. Garnish with fresh berries.
Serve with crispy bacon or sausage