Comments from the Contributor to Taste of Home: This is the most flavorful unique breakfast dish I've ever tasted. But it's hard to tell whether it's a breakfast dish or a desseert. With luscious berries inside and in a sauce that drizzles over each slice, it looks and tastes more like a dessert. The recipe was shared with me by a local blueberry grower when I asked for suggestions on how to use this juicy fruit.

French Toast
12	slices	Day-old white bread, crusts removed
2	pkg (8 oz ea)	Cream cheese
1	C	Fresh or frozen blueberries
12		Eggs
2	C	Milk
1/3	C	Maple syrup or honey

• Cut bread in 1-in. cubes; place half in a greased 13-in. x 9-in. x 2-in. baking dish.
• Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread.
• In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from the refrigerator 30 minutes before baking.
• Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

Sauce
1	C	Sugar
2	tbsp	Cornstarch
1	C	Water
1	C	Fresh or frozen blueberries
1	tbsp	Butter or margarine

• In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.

  Yield: 6-8 servings (1-3/4 cups sauce).