recipe:

Baked French Toast Pudding:
8 portions

Amount/Measure/Ingredient
1 lb loaf of white bread; brands like Arnold, Pepperidge Farms or homemade, with the crusts removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
10 large eggs, beaten
2 cups milk
1/2 cup maple syrup

Blueberry Sauce:

Amount/Measure/Ingredient
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter

2 bananas sliced
maple syrup

Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.

Whisk the eggs, milk and syrup very well in a large bowl. Pour through a strainer and over the bread mixture. Cover and refrigerate for 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 longer or until a knife inserted in center comes out clean.

Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter.

Serve spoonfulls of baked French toast topped with warm blueberry sauce, sliced bananas, maple syrup and whipped cream or even vanilla ice cream!