Blueberry Cream French Toast

1 loaf day-old French Bread cut into 1" cubes

8 oz cream cheese cut into cubes

1 1/2 cups fresh or frozen blueberries

Cinnamon

8 large eggs slightly beaten

3/4 cup Forty to One Cooking Syrup

1 1/2 cups milk

6 Tablespoon butter melted

Spray a 9x13 baking dish with Pam. Layer 1/2 the bread cubes in bottom. Scatter cream cheese over bread. Repeat with blueberries. Cover with remaining bread and sprinkle with cinnamon. Mix remaining ingredients and pour over bread mixture. Cover and refrigerate overnight.

Bake uncovered in a 350 degree oven 45-55 minutes. Casserole will puff up and turn golden brown. Serve with additional Forty to One Maple Syrup.