BAKED BLUEBERRY FRENCH TOAST

10 slices cubed white bread, crusts removed
4 oz. cream cheese
3/4 cup fresh or frozen blueberries
9 eggs well beaten
1/4 cup maple syrup
1-1/2 cups milk
1/2 cup half and half

Butter a 9x13 glass baking dish. Scatter 2/3 of the bread in pan. Pinch off small bits of cream cheese and scatter on top. Scatter all blueberries over, and top with remaining bread.

Mix beaten eggs, maple syrup, milk and half & half and pour over bread. Mash bread down slightly with spatula. Cover and refrigerate overnight.

Bake uncovered at 325 for 1 hour and 20 minutes until lightly browned.