Blueberry French Toast Casserole

1 loaf (20 ounces) bread, cubed

1 package (8 ounces) cream cheese, cubed

1 cup fresh or frozen blueberries

12 eggs, beaten

2 cups milk

1 teaspoon vanilla

1/3 cup maple syrup

powdered sugar

Place half the bread cubes in a greased 9 x 13-inch pan. Layer cream cheese cubes evenly over bread. Sprinkle blueberries over top. Cover with the remaining bread cubes.

In a large bowl, whisk eggs, milk, vanilla, and syrup. Drizzle egg mixture evenly over bread. Cover and refrigerate 2 hours or overnight.

Preheat oven to 350 degrees. Cover and bake 30 minutes. Uncover and bake 25-30 minutes more, or until center is firm and top is golden brown. Lightly dust the top of the casserole with powdered sugar. Serve with blueberry or maple syrup. Makes 6 servings.