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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I got this recipe from a good friend and have fixed it several times, it is always a big hit. Notes: Prep time is actual hands on time, it needs to sit overnight and take out of refrigerator 30 min. before baking. I have fixed this without cubing bread and it works fine. Also, you may wish to decrease cream cheese to 1 package instead of two. I have fixed it both ways. I think 1 package is plenty. Ingredients:
12 slices day-old white bread, crusts removed, cut into 1-inch cubes |
2 (8 ounce) packages cream cheese |
1 cup fresh blueberries or 1 cup frozen blueberries |
12 eggs |
2 cups milk |
1/3 cup maple syrup or 1/3 cup honey |
1 cup sugar |
2 tablespoons cornstarch |
1 cup water |
1 cup blueberries |
1 tablespoon butter |
Directions:
1. Place half of bread cubes in greased 9 x13 baking dish (enough to thoroughly cover bottom of baking dish).
2. Cut cream cheese into 1-inch cubes; place over bread.
3. Top with blueberries and remaining bread.
4. Beat eggs, milk, syrup or honey together and pour over bread.
5. Cover and chill 8 hours or overnight.
6. Remove from refrigerator 30 minutes before baking.
7. Cover and bake at 350 for 30 minute. Uncover and bake 25-30 minute more or until golden brown and the center is set.
8. In saucepan, combine sugar and cornstarch; add water.
9. Bring to a boil; boil 3 minutes, stirring.
10. Stir in blueberries; reduce heat.
11. Simmer 8 to 10 minutes or until berries burst.
12. Stir in butter until melted.
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