1 16-oz. challah or French bread loaf, cubed 1 8-oz. package Wisconsin Havarti cheese, cut into thin slices 6 large eggs 4 c. milk 1/2 c. sugar 1 1/2 tsp. ground cinnamon, divided 2 Tbsp. butter, melted 1/4 c. maple syrup 1 1/2 c. fresh or frozen blueberries 1 12-oz. jar blueberry preserves
Preheat oven to 350° F. Arrange half of bread cubes in lightly buttered 13x9x2-inch baking pan. Top evenly with Havarti; top with remaining bread cubes. Whisk together eggs, milk, sugar, 1 teaspoon cinnamon, butter, and maple syrup in large mixing bowl; pour over bread mixture, pressing bread cubes to absorb egg mixture. Sprinkle remaining cinnamon over the top. Cover baking pan with foil. Bake for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving. Stir together blueberries and blueberry preserves in a small saucepan over low heat until warm. Serve blueberry sauce over French toast.