Verry Berry French Toast

• 12 slices day-old white bread, crusts removed
• 2 (8 ounce) packages cream cheese
• 1/2 cup fresh blueberries or 1/2 cup frozen blueberries
• 1/2 cup fresh raspberries or 1/2 cup frozen raspberries
• 12 eggs
• 2 cups milk
• 1/3 cup honey
• Syrup
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1/2 cup fresh blueberries or 1/2 cup frozen blueberries
• 1/2 cup fresh raspberries or 1/2 cup frozen raspberries
• 1 tablespoon butter or 1 tablespoon margarine

1. Cut bread into 1-inch cubes; place half in a greased 13x9x2" baking dish.
2. Cut cream cheese into 1-inch cubes; scatter over bread.
3. Top with berries and remaining bread.
4. In a large bowl, beat eggs.
5. Add milk and honey; mix well.
6. Pour over bread mixture.
7. Cover and chill 8 hours or overnight.
8. Remove from refrigerator 30 minutes before baking.
9. Bake, covered, at 350 degrees for 30 minutes.
10. Uncover and bake 25-30 minutes longer or until golden and center is set.
11. For syrup: In saucepan, combine sugar and cornstarch; add water.
12. Bring to boil over medium heat and boil for 3 minutes, stirring constantly.
13. Stir in berries; reduce heat.
14. Simmer for 8-10 minutes or until blueberries have burst.
15. Stir in butter until melted.
16. Serve over french toast.

white bread, cream cheese, fresh blueberries, fresh raspberries, eggs, milk, honey, syrup, sugar, cornstarch, water, fresh blueberries, fresh raspberries, butter

Taken from www.food.com/recipe/verry-berry-french-toast-22066 (may not work)