- 3/4 loaf of French bread: This seems like a LOT of bread to use, so instead I used 5 slices of a good oatnut bread instead.
- 3/4 brick of lite cream cheese, cut into small cubes
- 1/2 cup frozen blueberries
- 4 eggs
- 3/4 cups milk
- 2 1/2 Tbsp maple syrup
Grease a 2 quart casserole dish. Cut bread into 1 inch cubes. Place half the bread cubes in casserole dish. Sprinkle with cream cheese and blueberries. Top with remaining bread cubes.
In a large bowl, beat eggs, milk and syrup. Pour over the bread mixture in the casserole dish. Press down on bread to make sure that the egg mixture is distributed throughout the bread. Cover with plastic wrap and refrigerate for at least 8 hours.
Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Remove plastic wrap from casserole and cover with aluminum foil. Bake for 30 minutes. Uncover and bake for an additional 25-30 minutes or until golden brown and center is set. Let sit for 5 – 10 minutes prior to serving.
- 1 cup sugar
- 2 Tbsp cornstarch
- 1 cup water
- 1 cup blueberries
- 1 tsp butter