Blueberry Brunch Bake (this is an overnight recipe)
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from Family Favorite Casseroles, March 2007

INGREDIENTS:
1 loaf French bread, preferably 1 day old, cut into 1/2 inch cubes
1 1/2 C fresh or frozen unsweetened blueberries (if using frozen, DO NOT thaw)
12 oz cream cheese, softened
8 eggs
1/2 C plain yogurt
1/3 C sour cream
1 TSP vanilla
1/2 TSP ground cinnamon
1/2 C milk
1/3 C maple syrup

ADDITIONAL blueberries and maple syrup for toppings

INSTRUCTIONS:
Place half of the bread cubes in a greased shallow 3 quart baking dish. Sprinkle with blueberries. In a large mixing bowl, beat cream cheese until smooth. Beat in the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually add milk and maple syrup until blended. Pour half over the bread. Top with the remaining bread and cream cheese mixture. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover; bake 20-25 minutes longer until a knife inserted near the center comes out clean. Sprinkle with additional blueberries if desired. Let stand 5 minutes. Serve with additional blueberries and syrup if desired.

If you like french toast, this was basically a blueberry french toast recipe (with cream cheese). It wasn't an extraordinary recipe nor did it have an extraordinary taste to it. Therefore, when I brought it to a brunch, only a third of it was touched. The best part about the recipe was the suggestion to use maple syrup when serving. I have never really used maple syrup and so I discovered a new liking

This recipe was fairly easy to make. The one advantage to this recipe is that it's made overnight and you just stick it in the oven the next morning. It's great for serving a big family!