Baked Blueberry French Toast (Serves 8)

This make-ahead breakfast or brunch entrée is certain to bring smiles of approval as folks wake up to welcome another day. Do take time to create the Blueberry-Maple Syrup. It it so delicious.

8 slices (1-incn thick) day old French bread
1 cup fresh blueberries
1 (8—ounce) package cream cheese, cubed
12 large eggs
2 cups fat free milk
1/2 teaspoon salt
1/4 cup maple syrup

1. Arrange bread in a lightly sprayed or oiled 9x13-inch baking dish. Sprinkle with blueberries and cream cheese cubes.

2. In a large bowl, whisk together eggs, milk, salt and syrup; pour over bread.

3. Cover and refrigerate for several hours or overnight. Let stand at room temperature for 30 minutes before baking.

4. Bake in preheated 350 degree oven, covered for 30 minutes. Remove cover and bake until lightly browned on top, about 30 minutes longer.

5. Serve with Blueberry-Maple Syrup.

Blueberry-Maple Syrup (Makes 1 and 1/2 cups)

1. In a small saucepan over medium-high heat, bring 1/2 cup maple syrup to a boil. Add 1 cup fresh blueberries.

2. Reduce heat to low and simmer until slightly thickened, about 2 minutes.