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Breakfast
Bread
French Toast

Shanna's Baked Blueberry French Toast

1 loaf crusty French bread
12 oz soft cream cheese
8 large eggs, beaten
1/3 cup maple syrup (plus extra for serving)
1/3 cup sour cream
1/2 cup plain yogurt
1/2 cup low-fat milk
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 1/2 cups blueberries

May be prepared the night before and refrigerated until time to bake.

Heat the oven to 350 degrees.
Coat a 3 to 4-quart baking dish with nonstick cooking spray. Cut or tear the bread into 1/2 inch pieces. Process the cream cheese, eggs and maple syrup in food processor or blender until smooth. Add sour cream, yogurt, milk, cinnamon and vanilla, and process until well mixed.

Place half the bread in a single layer in the bottom of the baking dish. Sprinkle on the blueberries. Pour on half the cream cheese mixture, spreading it evenly. Layer on the remaining bread, and pour on the remaining cream cheese mixture, making sure to coat the bread with the liquid mixture.

Cover tightly with foil. Bake for 30 minutes covered with foil, then remove the foil and bake for 30 minutes more, until mixture is well set, puffy, and slightly browned. Insert a knife in center to check if done. The mixture should be the consistency of a bread pudding. Serve warm with maple or blueberry syrup on the side.

Everything flows and nothing abides; everything gives way and nothing stays fixed.

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