Blueberry French Toast Casserole

My husband has been wanting this dish ever since the first time Jen made it for him when he was visiting his cousin (her husband) a few years ago. The recipe is originally made with strawberries and strawberry jam, but we used blueberries because those were Gram's favorite and it was for her birthday after all! I'm sure any berry/jam mixture would work. Although, my husband did say he prefers the strawberry version after having tasted both.

MAKE-AHEAD FRENCH TOAST WITH BLUEBERRY SAUCE
(from May 2002 issue of Southern Living)

1 (16 ounce) challah bread loaf, cubed*
1 (8 ounce) pkg. cream cheese, cut into pieces
6 large eggs
4 cups half and half
1/2 cup butter or margarine, melted
1/4 cup maple syrup
2 cups fresh blueberries
1 (10 ounce) jar blueberry preserves

Arrange half of challah bread in a lightly greased 13 x 9 inch pan. Sprinkle with cheese pieces, and top with remaining bread. Whisk together eggs and next 3 ingredients; pour over bread mixture, pressing bread cubes to absorb egg mixture.

Cover and chill 8 hours.

Bake, covered, at 350 degrees for 25 minutes. Uncover and bake 20 more minutes.

Heat blueberries and blueberry preserves in a saucepan over low heat, and serve over toast.

Prep: 25 min., chill: 8 hrs., Bake 45 min.

*French bread may be substituted (but it's not nearly as good!)

To lighten: Substitute 1 (8 ounce) pkg. Neufchatel cheese for cream cheese, 1 1/2 cups egg substitute for eggs, and 4 cups fat-free milk for half and half.