Blueberry Toast Casserole (Esther Tite)

By LADONMANK

Ingredients

• 12 slices of bread, cut into 1/2 inch cubes (about 8 cups), dried.
• 2 8-ounces pks cream cheese, cut into 3/4 cubes
• 1 cup fesh or frozen blueberries
• 12 eggs
• 2 cups milk
• 1/2 cup maple syrup

Preparation

Step 1

Place half of the bread cubes in the bottom of a well-buttered 3 quart baking dish.
Sprinkle cream cheese cubes and blueberries over bread cubes.
Arrange remaining bread cubes over blueberries.

Beat eggs in a large bowl, beat in milkand 1/2 cup syrup.
Pour egg mixture over bread mixture. Cover with plastic wrap and chill 2 to 24 hours.

Preheat oven to 375, Remove plastic wrap and cover with foil, bake 25 minutes.
Remove foil and bake 25 minutes more or until a knife inserted near the center comes our clean and topping is puffed and golden brown.
Let stand 10 minutes before serving. Serve warm with syrup.
Makes 8 servings.

To dry bread, cut into 1/2 in. cubes, spread in a large baking pan.
Bake uncovered at 300 for 10-15 min or until dry, stirring twice, cool.

Note: I used 3 left over biscuits and that was 4 cups of bread so I cut the
receipe in half and had 2 breakfasts out of that.
It kept well in the fridge that extra day.
I will try to cut it down to 2 servings the next time I make it.
Full size it is good to have when the gangs all there!