Ingredients: 4 oz cream cheese 2 Tablespoons butter 3 Tablespoons maple syrup or maple butter 1/4 teaspoon cinnamon 8 slices of the Italian bread, about 1/2 inch thick (suggested to use the middle of the bread) 1 cup blueberries 200ml light cream 4 eggs 2 Tablespoons maple syrup Pinch of salt
Grease a stoneware baking dish with butter.
In a medium bowl, blend together cream cheese, butter and maple syrup until they are completely combined and creamy like a frosting. Add cinnamon and mix well.
Lay out the slices of bread on your workspace and divide the cream cheese among four pieces. Spread it around evenly and top with the four remaining slices of bread.
Using a sharp serrated knife, cut the sandwiches into three "fingers", and each one of those fingers into three. You should roughly have nine bite-sized chunks per sandwich. Don't worry if everything seems to squish out.
Transfer all the bread to the buttered baking dish and spread evenly. Top with blueberries, tucking them in here and there, and pressing them down between the cubes of bread.
Using the same bowl as your former cream cheese mixture, crack the eggs and beat slightly. Add cream, maple syrup and salt; mix well.
Pour batter over bread. Using a well-washed hand, place your palm in the center of the dish and gently press all the bread down until the egg mixute seeps through the cracks.
Cover tightly with plastic wrap and refrigerate overnight.
In the morning, preheat oven to 350°F.
Cook for 35-45 minutes until puffy and golden. Cover with foil if bread is browning before eggs are set.
Serve warm with maple syrup and fresh blueberries.