Verry Berry French Toast - cooking recipe

Ingredients

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

Preparation

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