Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Blueberry Stuffed French Toast

1 (14-oz.) loaf of egg challah bread

4 oz. cream cheese

2 cups, divided (1 cup each) blueberries, fresh or frozen

8 large eggs, beaten

1½ cups milk

¼ cup pure maple syrup

¼ cup butter, melted

Preheat oven to 350ºF (175ºC). Remove crust from bread; cut into 1” cubes (makes about 10 cups). Cut cream cheese into small cubes (makes about 1 cup). Grease a 9 x 9 x 2” baking dish. Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and 1 cup of the blueberries over the bread. Top with remaining bread cubes and blueberries. In a bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture. Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much. To serve, cut into squares. Accompany with additional maple syrup, if desired. Makes 9 servings.