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Blueberry Souffle

List of Ingredients




12 slices white bread, crusts removed
2 packages (8oz each) light cream cheese
1 cup fresh or frozen blueberries
11 eggs
2 cups skim milk
1/3 cup maple syrup

SAUCE:
1 cup sugar
2 T cornstarch
1 cup cold water
1 cup blueberries



Recipe



Cut bread into cubes and put half in 13x9 baking pan coated in non-stick cooking spray. Cut cream cheese into cubes and place over bread. Top with blueberries and remaining bread. In a large bowl, mix well the eggs, milk and syrup and pour over the bread mixture. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and continue to bake 30 minutes until golden brown and center is set. When 20 minutes is left on the cooking time, make the sauce.

SAUCE:
Combine sugar and cornstarch in saucepan. Add water and bring to boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in blueberries and simmer for 8 to 10 minutes or until blueberries have burst. Pour the sauce over the souffle.