Blueberry French Toast Casserole

1 ½ cups fresh blueberries, rinsed and tossed in 2 tablespoons flour

1 loaf Pepperidge Farm Cinnamon Bread, cut into large cubes

8 eggs

¾ cup maple syrup

6 tablespoons melted butter

8 ounces cream cheese, softened

1 ½ cups milk

Extra cinnamon

Coat a 9” X 13” baking dish with non-stick cooking spray

Place half the bread cubes in the bottom of the baking dish.

Place dollops of cream cheese over the bread until it is evenly distributed.

Drop lightly floured berries on the bread..

Layer the rest of the bread cubes on top of the berry layer.

Sprinkle cinnamon generously on top.

In a separate bowl, whisk together eggs, melted butter, maple syrup, and milk.  Pour mixture over bread and press into the bread with a spatula to soak up the eggs.  Cover and refrigerate overnight or at least 4 hours.  Bake for 50 minutes, or until brown on top.  Serves 6 or more.