For 11½” x 7½” glass baking dish (serves 8)

• 8 slices “Dutch” bread crust removed and cut into 1” cubes
• 1½ 8 oz. packages of Philadelphia cream cheese (cold) cut into ¾” cubes
• ¾ cup blueberries (fresh or frozen)
• 9 large eggs
• ¼ cup maple syrup
• 1½ cups 2% milk

For 13” x 9” glass baking dish (serves 12)

• 12 slices “Dutch” bread crust removed and cut into 1” cubes
• 2 8 oz. packages of Philadelphia cream cheese (cold) cut into ¾” cubes
• 1 cup blueberries (fresh or frozen)
• 1 dozen large eggs
• 1/3 cup maple syrup
• 2 cups 2% milk

Sauce: For small dish

• 1 cup sugar 
• 1 tablespoons cornstarch 
• 1 cup water 
• 1 cup blueberries 
• 1 tablespoon butter 

 Sauce: For large dish

• 1 cup sugar
• 1½ tablespoons cornstarch
• 1½ cups water
• 1½ cups blueberries
• 1½ tablespoons butter

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.

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.

Serve with crispy bacon.