Can be made the day before, refrigerated overnight, and baked the day you wish to serve it.

Ingredients - French Toast

1 loaf challah or egg bread, crust removed and ripped apart

One 8-ounce package cream cheese

2 cups blueberries

8 eggs

1/3 cup maple syrup

1/2 cup sugar

2 cups half & half

Ingredients - Blueberry Sauce

1 cup sugar

1 cup water

2 Tablespoons cornstarch

1 cup blueberries

1 Tablespoon butter

French Toast: Arrange half of the bread in a greased 13 x 9-inch Corning or glass casserole dish. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.

In a separate bowl, mix together the eggs, sugar, syrup, and half & half. Pour carefully and evenly over the bread mixture.

Bake at 350 degrees for about 1 hour. Serve with blueberry sauce.

Blueberry Sauce: In a saucepan, mix together sugar, cornstarch, and water. Cook over moderate heat for about 5 minutes, stirring constantly, until thickened. Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst. Add butter and stir until blended.

Serves: 12

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• Brook Farm Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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