Blueberry- Stuffed Brunch Puff

By staceycohentisch

Ingredients

• Blueberry sauce:
• 24 slices fresh, old- fashioned white bread, cubed
• 1 lb light cream cheese, cut in 1/2 inch cubes
• 2 cup blueberries
• 1/4 cup orange zest
• 24 eggs, large
• 1 qt lowfat milk
• 1 cup maple syrup
• 6 cups sugar
• 3/4 cups cornstarch
• 6 cups water
• 6 cups blueberries
• 2 tablespoons fresh lemon juice
• 1/3 cup butter

Details

Servings 24

Preparation

Step 1

Place half of bread cubes on bottom of spray-coated 12 x 20 x 2 inch pan. Scatter cream cheese, blueberries, and orange zest over bread.

Place remaining bread over blue berries.

Mix together eggs, milk and maple syrup; pour evenly over entire pan. Cover and refrigerate 4 to 8 hours.

Bake covered at 350 degrees for 40 minutes. Uncovered, bake additional 30 to 40 minutes or until puffed, browned, firm and thoroughly cooked. Cut pan 6 x 4.

Prepare sauce: In stockpot, thoroughly blend sugar and cornstarch. Stir in water. Cook over medium high heat, stirring occasionally, until mixture boils, thickens and turns clear, 7 to 8 minutes.

Sti in blueberries and simmer until berries burst. Remove from heat. Stir in lemon juice and butter. Pour about 1/2 cup sauce over each portion.