Ingredients
- 1 loaf unsliced French bread
- 8 oz Cream Cheese
- 8 Eggs
- 2½ cups Milk
- 6 tbsp Butter
- ¼ cup Maple Syrup or Honey
- 2 cups Blueberries (fresh or frozen)
Directions
Preparation should begin the night before. Spray 9X13 pan with cooking spray. Cut bread into 1″ cubes. Spread half the cubes over the bottom of the pan. Cut cream cheese into small cubes and place on top of the bread. Put the rest of the bread over the top. Press lightly with a spatula until the moisture comes to the top of the mixture. Cover and refrigerate for 2 to 24 hours.
When ready to bake the casserole spread the topping (below) over the previously refrigerated casserole. Place the casserole in the cold oven and bake at 325° for 35 to 45 minutes.
Topping
Ingredients
- ½ cup Flour
- ½ cup firmly packed Brown Sugar
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Salt
- 1 stick cold Butter
Directions
Mix flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces by cutting butter into dry ingredients and stirring until mixture resembles fine pebbles. Refrigerate separate from casserole until casserole is ready to bake.