MARIA'S STUFFED BAKED BLUEBERRY FRENCH TOAST CASSEROLE

1 loaf French bread or Texas Toast (13 – 16 oz)

8 oz of cream cheese slightly softened

8 large eggs

1 ½ cups milk

2 tsp granulated sugar

1 t vanilla extract

¼ tsp ground cinnamon

¼ tsp ground nutmeg

Dash of salt

1 ½ cup of blueberries lightly tossed in flour

Slice bread into 20 slices, 1 inch each and then cube the bread. Layer one half of bread cubes into the bottom of a generously buttered 9 x 13 flat pan. In a large bowl, combine the eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended but not too bubbly. Pour half of this mixture over the layer of bread. Then cut cream cheese into cubes and scatter over bread. Layer blueberries over the cream cheese. Cover blueberries with remaining bread and pour the rest of the egg mixture over top. Cover and refrigerate over night.

In the morning preheat oven to 350 degrees and make the

PRALINE TOPPING

½ lb of butter (2 sticks)

1 cup of packed light brown sugar

1 cup of chopped pecans

2 Tbs light corn syrup

½ tsp ground cinnamon

½ tsp of ground nutmeg

Combine all ingredients in a medium bowl and blend well. Then spread praline topping evenly over the bread and bake for 40 minutes until puffed and lightly golden. Serve with maple syrup on the side. (Maple syrup is optional)