Recipe

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• 1 loaf challah or 1 loaf white bread
• 2 cups frozen blueberries
• 8 oz cream cheese
• 12 eggs
• 2 cups milk
• 1/2 cup maple syrup
• 1 tsp vanilla
• 2 tsp cinnamon

• 1 Two nights ahead: Cut bread into 1/2 inch cubes and spread evenly over a baking sheet ; covered loosely with foil.
• 2 One night ahead, assemble casserole.
• 3 In a greased 9x13 inch baking dish, layer half of the bread cubes.
• 4 Cut brick of cream cheese into 1/2 inch cubes and sprinkle over bread.
• 5 Layer blueberries over cream cheese.
• 6 Top with remaining bread.
• 7 In a mixing bowl, whisk together milk, eggs, maple syrup, vanilla and cinnamon; pour evenly over casserole.
• 8 Cover dish and refrigerate up to 24 hours.
• 9 Remove casserole from refrigerator in morning and bake at 375 for 25 minutes, covered.
• 10 Remove foil and continue baking an additional 25 minutes, until casserole has puffed, do not brown.
• 11 Remove from oven and allow to stand 10 minutes before serving.
• 12 Refrigerate remaining portion, reheats well.