Berry-Stuffed French Toast Casserole
Nonstick cooking spray
9 Oakdell eggs, beaten
2 cups milk
¼ cup melted butter
½ cup maple syrup
12 cups cubed stale French bread
1 (8 oz.) package cream cheese, cut into small cubes
2 cups fresh or frozen mixed berries
Blueberry Syrup or maple syrup (optional)
Preheat oven to 350ºF. Grease a 3-quart rectangular baking dish with cooking spray; set aside.
In a smaller bowl combine eggs, milk, butter, and the ½ cup maple syrup. Whisk until combined. Place bread cubes in large bowl; add cream cheese and the blueberries. Slowly pour the egg mixture over blueberry-and-bread mixture; gently fold mixture to evenly moisten the bread. Pour into greased casserole dish.
Bake 40 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Cut in squares. Serve with Blueberry Syrup or additional maple syrup, if desired. Makes 12 servings.