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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is like blueberry pancakes without the last minute mess. Make this the night before and stick it into the oven just before you need it. I'm just a sucker for blueberries! Ingredients:
1 1 lb. loaf day old french bread, cut into 1/2 cubes |
1 1/2 cups fresh or frozen unsweetened blueberries (if using frozen, do not thaw before adding to batter) |
12 ounces cream cheese, softened |
8 eggs |
1/2 cup plain yogurt |
1/3 cup sour cream |
1 tsp. vanilla extract |
1/2 tsp. ground cinnamon |
1/2 cup milk |
1/3 cup maple syrup |
additional blueberries, optional |
additional maple syrup |
Directions:
1. Place half of the bread cubes in a greased hallow 3 quart baking dish. Sprinkle with blueberries.
2. In a large mixing bowl, beat cream cheese until smooth. Beat in the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually add milk and 1/3 cup syrup until blended. Pour half over the bread. Top with the remaining bread and cream cheese mixture. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover; bake 20 to 25 minutes longer or until a knife inserted near the center comes out clean. Sprinkle with additional blueberries if desired. Let stand for 5 minutes. Serve with syrup.
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