Blueberry French Toast

16 pieces bread cubed (no crusts) and placed in greased 9x13

In blender add:
8 eggs
1 ½ c. milk
8 oz. softened cream cheese
¼ t. salt
1 T. vanilla extract
¼ t. almond extract
dash cinnamon

Pour over bread cubes and cover in refrigerator overnight.

In morning add 2 c. blueberries or huckleberries on top of bread cubes and cook for 1hour @ 325.

Serve with syrup:

1 c. cream
1 c. sugar
½ c. butter
1 t. vanilla

Combine all ingredients in a saucepan. Stir over low heat until butter is melted and sugar is dissolved. Do not boil. Remove from heat and cool slightly. Place in blender and blend on low until blended. Refrigerate leftover syrup.