This is the most impressive, yet easiest, brunch dish. You make it the night before, then just pop it in the oven. Everyone raves! I have used skim milk and reduced fat cream cheese with excellent results. I have also used raspberries and it was delicious. When berries are not in season, I use unsweetened frozen berries and it is perfect!!! Cooking time does NOT reflect the overnight stay in the refrigerator.

Ingredients

8 serv.

slices of firm white bread, crusts removed, cut into one inch cubes↗12
cream cheese, cut into 1 inch cubes↗2
blueberries↗1 cup
large eggs↗12
maple syrup↗1⁄3 cup
milk↗2 cups
Blueberry Sauce↗
sugar↗1 cup
cornstarch↗2 tablespoons
water↗1 cup
blueberries↗1 cup
unsalted butter↗1 tablespoon

Step-by-step instructions

1
For the casserole: Arrange half of bread in a greased 9x13 casserole.
2
Scatter cream cheese over bread and sprinkle with blueberries.
3
Scatter remaining bread cubes.
4
Whisk eggs, syrup and milk together and pour over bread and chill overnight covered.
5
Preheat oven to 350.
6
Bake covered for 30 minutes.
7
Uncover and bake another 30 minutes.
8
Serve with Blueberry Sauce.
9
Blueberry Sauce: Stir together sugar cornstarch and water and cook over medium heat for 5 minutes, stirring occasionally.
10
Add berries and simmer for 10 minutes or so until berries start to burst a bit and it thickens up.
11
Stir in butter until melted.
12
Serve with the casserole.

Source: food.com

Original recipe ↗

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