Can be prepared the night before, and baked before serving.
Recipe barely adapted from US Highbush Blueberry Council.
- 1 loaf of rustic white bread, crusts removed, bread cut into 1-inch cubes (about 10 cups)
- 4 oz cream cheese, cut into small cubes (about 1 cup)
- 2 cups fresh or frozen blueberries, divided (if using frozen berries, defrost and drain them first)
- 8 eggs, beaten
- 1 1/2 cups milk
- 1/4 cup melted butter
- 1/4 cup maple syrup plus more for serving
1 Preheat oven, prep baking dish: Preheat oven to 350°F. Grease an 8 or 9-inch square baking dish.
2 Layer cubed bread, cream cheese, and blueberries in baking dish: Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and half of the blueberries over the bread. Top with remaining bread cubes and blueberries.
3 Combine eggs, milk, maple syrup, and melted butter in a large bowl and pour over bread mixture.
To make ahead, cover and chill overnight, and proceed the next morning to bake.
3 Bake: Bake at 350°F until a knife inserted in the center comes out clean, about 1 hour to 1 hr 20 min. Cover with aluminum foil if you notice the edges browning too much during baking.
4 Serve: Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup.