Blueberry French Toast Casserole

Grease a 13×9 pan. Tear half of the bread loaf into 1-inch cubes and spread evenly on the bottom of the dish. Cube cream cheese and sprinkle evenly over the bread. (It’s easier to tear cream cheese at room temperature and with your hands, although it’s a little messier.) Spoon the blueberries over the cream cheese. Tope with remaining bread, torn into 1-inch cubes.

Mix eggs, 1/3 cup maple syrup and milk in a large bowl and pour over the casserole. Cover with foil and refrigerate at least 1 hour or up to overnight. (Overnight is better). Bake at 350ºF for 30 minutes covered in foil. Uncover and bake an additional 30 minutes. Take out of the oven and drizzle the remaining 1/4 cup maple syrup over the casserole while hot.

Garnish with powdered sugar and additional blueberries if desired.