Blueberry Surprise French Toast Casserole

Source: Recipe*zaar

This gem comes from the Turkey Run Inn at the Turkey Run State Park in Indiana. Perfect make ahead dish for a special holiday breakfast or brunch. Prep time does not include overnight chill time.

12 slices dry white bread, cut into 1/2 inch cubes (about 8 cups, see NOTE)
2 (8 ounces) packages cream cheese, cut into 3/4 inch cubes
1 cup fresh blueberries or frozen blueberries
12 eggs
2 cups milk
1/2 cup maple syrup or maple syrup
blueberry-flavored syrup or maple syrup or maple syrup

8 servings

Place half of the bread cubes over the bottom of a well-buttered 13x9x2-inch baking dish.
Sprinkle cream cheese and blueberries over bread cubes. Arrange remaining bread cubes over blueberries. In a large mixing bowl, beat eggs with a rotary beater, beat in milk and the 1/2 cup syrup. Carefully pour egg mixture over the bread mixture. Cover and chill in the refrigerator for 2 to 24 hours. Bake, covered, in a 375 oven for 25 minutes. Uncover and bake about 25 minutes more or till a knife inserted near the center comes out clean, and topping is puffed and golden brown. Let stand for 10 minutes before serving. Serve warm with blueberry-flavored or maple syrup.

NOTE: To dry bread slices, arrange bread in a single layer on a wire rack, cover loosely and let stand overnight. Or cut bread into 1/2-inch cubes, spread in a large baking pan. Bake, uncovered in a 300 oven for 10 to 15 minutes or till dry, stirring twice, cool.