Overnight Blueberry Stuffed French Toast

I made this Friday night as a special breakfast for Saturday morning. Everyone loved it and we had enough for Sunday morning too (I even halved the recipe). If you have a special breakfast or brunch coming up (Easter maybe?), THIS is your dish. Scrumptious!

Overnight Blueberry Stuffed French Toast

12 slices day-old bread, cut into 1 inch

cubes (we used a whole wheat sourdough with all healthy oils!)

2 (8 ounce) packages cream cheese, cut

into 1 inch cubes (organic, if possible)

1 cup fresh or frozen (thawed) blueberries

12 free range eggs, beaten

2 cups milk (raw is best)

1 teaspoon organic vanilla extract

1/3 cup real maple syrup

1 cup xylitol

2 tablespoons arrowroot starch (also called arrowroot powder)

1 cup purified water

1 cup fresh or frozen (thawed) blueberries

1 tablespoon organic butter

Directions:

1.	Lightly grease a 9x13 inch baking dish with butter or grapeseed oil spray. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2.	In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3.	Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4.	Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5.	In a medium saucepan, mix the xylitol, arrowroot, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast. YUM!