24 Slices of bread, cubed

1 lb. Cream cheese, cubed

2 C. Blueberries

1/4 C. Orange zest

24 Large eggs

1 qt. Milk

1 C. Maple syrup


3 C. Sugar

2/3 C. Cornstarch

3 C. Water

3 C. Blueberries

1 T. Lemon juice

3 T. Butter

Directions: Place 1/2 the bread cubes on the bottom of a spray-coated 12x20x2″ pan. Scatter cream cheese, 2 C. of blueberries, and orange zest over bread. Place remaining bread cubes over blueberries. Mix together eggs, milk, and maple syrup. Pour evenly over entire pan. Cover and refrigerate 4 hours or overnight. Preheat oven to 350°. Bake covered for 40 minutes. Uncover, bake an additional 30 – 40 minutes, or until puffed, browned, firm and thoroughly cooked. Cut into 24 squares and keep warm. For sauce: in a large pot, thoroughly blend sugar and cornstarch. Stir in water. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens, and turns clear – about 7-8 minutes. Stir in blueberries and simmer until berries burst. Remove from heat and stir in butter and lemon juice. Keep warm. To serve: pour about 1/4 to 1/2 C. sauce over each portion. Serve hot. These are terrific for freezer cooking, in that you can freeze them after you’ve let them sit in the refrigerator for 4 hours. Just pop them in individual serving containers or bags and freeze. When ready to serve, just pull them out, thaw them for about an hour or so, and cook the same way, perhaps a minute longer or so.