Blueberries and Cream Soufflé

Blueberries and Cream Soufflé

French Toast
Makes 6-8 servings

Ingredients:
2 packages (8 oz. each) Neufchâtel or light cream cheese
10 cups cubed day-old french
Bread (about 1-inch cubes)
2 cups fresh or frozen blueberries
8 large eggs
2 cups whole milk
2 tablespoons sugar
1/2 cup pure maple syrup
Blueberry syrup (see recipe below)

Spray a 3 1/2- to 4-quart casserole generously with nonstick cooking spray. Cut one of the cream cheese packages into small cubes. Toss together the cream cheese cubes, bread cubes and blueberries and then place mixture in the casserole dish. Soften the remaining cream cheese in the microwave for 60 seconds. In a Bowl, whisk together the softened cream cheese, eggs, milk, sugar and maple syrup. Pour mixture evenly over bread mixture. Cover and refrigerate 2 hours or overnight. Remove from refrigerator and bring to room temperature, about 30 minutes. Bake, uncovered, at 375 degrees for 50 to 60 minutes, or until lightly browned and set in the center. Serve with blueberry syrup and sprinkle with powdered sugar, if desired.

Blueberry Syrup
1 cup sugar
1/2 cup corn syrup
1 cup blueberries
1 teaspoon vanilla

In a blender, blend sugar, corn syrup and blueberries. Pour into a small saucepan and bring to a simmer, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in vanilla. Serve warm. Store in the refrigerator for up to two weeks. Makes 2 cups