OVERNIGHT BLUEBERRY FRENCH TOAST

Serves: 8

■ 12 cups (3 L) white bread cubes

■ 8 oz (225 g) cream cheese, cubed

■ 1 1/2 cups (375 mL) frozen blueberries

■ 12 large eggs

■1 tsp (5 mL) vanilla

■ 1/4 tsp (1 mL) salt

■ 2 cups (500 mL) homogenized milk

■ 1/3 cup (80 mL) maple syrup

■ 2 tbsp (30 mL) granulated sugar

■ 1/2 tsp (2.5 mL) cinnamon

■ Blueberry sauce (recipe follows)

1. Place half of bread cubes in a greased shallow 3-quart (3-L) baking dish. Sprinkle cream cheese and blueberries over bread cubes. Top with remaining bread cubes.

2. Whisk together eggs, vanilla and salt until blended. Whisk in milk and syrup. Pour egg mixture evenly over top of bread cubes.

3. Combine sugar and cinnamon; sprinkle over top. Cover with foil and refrigerate overnight.

4. Remove from refrigerator and let stand for 20-30 minutes. Meanwhile, preheat oven to 350 F (175 C).

5. Bake, covered, for 30 minutes. Uncover and continue baking for 25-30 minutes or until a knife inserted in centre comes out clean. Let stand for 5 minutes before serving. Serve with blueberry sauce.