| Blueberry Cream Cheese Casserole |
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| Blueberry Cream Cheese Casserole presented by The Richmond Victorian Bed and Breakfast Inn |
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12 slices sourdough or white bread
1 plus 1 (8-ounce) package cream cheese
1-1/2 cups blueberries, fresh or frozen, divided
12 eggs
2 cups milk
1/3 cup Vermont maple syrup
1 teaspoon ground cinnamon
Cut bread in cubes. Place half in buttered 13 x 9-inch pan or casserole dish. Cut 1 package cream cheese into 1-inch cubes and place over bread. Top with 3/4 cup blueberries. Repeat process with remaining bread, cream cheese, and blueberries. In separate bowl beat eggs and add milk, maple syrup, and cinnamon. Mix well and pour over bread layers. Cover with foil and refrigerate 8 to 10 hours or overnight.
When ready to cook, remove casserole from refrigerator. Preheat oven to 350º and bake casserole, covered, 30 minutes. Uncover and bake 25 to 30 minutes more, or until knife inserted near center comes out clean. Serve warm with blueberry or Vermont maple syrup and bacon or sausage. Yields 8-12 servings.
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