Shelly's Recipe

BLUEBERRY BREAKFAST BAKE

Category: Breakfast Casseroles

1 loaf (16 oz) sliced, firm textured white bread, crusts removed, divided
2 cups fresh or frozen blueberries, divided
4 oz cream cheese, cut in 1/4-inch cubes
4 eggs
2 cups milk
1/4 cup sugar
1/4 tsp salt
1/4 tsp ground cinnamon

Butter an 8-inch square baking dish; set aside. Cut bread in 1/2-inch cubes (makes about 7 cups). Layer half of the bread cubes and half the blueberries in prepared baking dish; sprinkle with all the cream cheese; cover with remaining bread cubes and blueberries.

In a bowl, combine eggs, milk, sugar, salt and cinnamon; pour over bread. Gently press bread down to absorb milk mixture; refrigerate, covered at least 20 minutes or overnight.

Preheat oven to 325. Bake, uncovered, until a knife inserted near the center comes out clean, about 1 hour; let stand 10 minutes before serving. Slice in 8 rectangles; serve with maple syrup, if desired. Serves 8