This recipe is from a gem of a cookbook, Fabulous Fairholme and if you have company over this french toast is a must for your breakfast menu. I prefer fresh blueberries to frozen and pure maple syrup. Make it the night before and all you have to do is cook it in the morning.
2 loaves Italian bread
8 oz. cream cheese
1 1/2 cups blueberries, fresh or frozen
1/4 cup maple syrup
2 1/2 cups light cream
1 Tablespoon pure vanilla
1 teaspoon cinnamon
Grease a 9″ x 13″ baking dish with butter. Remove the ends from the bread loaves and cut loaves in half lengthwise.
In a mixing bowl, blend 1 cup blueberries and cream cheese. Spread the cream cheese mixture on both sides of the bread and put halves together to form a sandwich. Cut loaves into 1″ cubes and toss into baking dish.
In a large mixing bowl whisk together eggs, maple syrup, cream, vanilla, and cinnamon. Pour egg mixture over the cubes. Press bread down gently to flatten. Sprinkle remaining blueberries over top. Cover and refrigerate overnight.
In the morning, bake at 350 degrees for 55-60 minutes or until puffy and golden. Serve with maple syrup