1 loaf (14 ounces) egg challah bread
4 ounces cream cheese
2 cups, divided, blueberries (fresh or frozen)
8 eggs, beaten
1 1/2 cups milk
1/4 cup maple syrup
1/4 cup butter, melted
Preheat oven to 350ºF. Remove crust from bread; cut into 1-inch cubes (makes about 10 cups). Cut cream cheese into small cubes; (makes about 1 cup).
Grease a 9 x 9 x 2-inch baking dish. Place half of the bread cubes in the dish.
Sprinkle cream cheese cubes and 1 cup of the blueberries over the bread. Top with remaining bread cubes and blueberries.
In a bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture.
Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much.
To serve, cut into squares. Accompany with additional maple syrup, if desired.
Recipe created by Chef/Owner Elaine Herbert, Yelton Manor Bed & Breakfast, Michigan.
Recipe provided by the U.S. Highbush Blueberry Council
http://www.blueberry.org/
