Blueberry Cream Casserole
Ingredients
- 1 loaf of French or Italian Bread - 8 cups, cut into 1" cubes
- 3 c Blueberries fresh or frozen
- 12 oz Cream Cheese - cubed
- 6 Eggs
- 2 c Heavy Cream
- 1/3 c Pure Maple Syrup
- 1 T Cinnamon
- 1 T Vanilla
- Optional - Warmed Maple Syrup to top with
- Optional - Additional fresh blueberries
Assemble
- Grease 9x13 baking pan
- Place bread cubes in pan
- Top with blueberries
- Top with cream cheese cubes
- Whisk eggs, cream, syrup, cinnamon, and vanilla until well combined
- Pour over pan evenly
- Cover with foil and refrigerate a minimum of 30 minutes or overnight
- Bake 30 minutes covered
- Remove foil and bake uncovered another 15 to 20 minutes, or until the middle is set and edges are brown
- Serve warm with optional toppings
