Blueberry Breakfast Casserole

• 1 loaf challah or 1 loaf white bread
• 2 cups frozen blueberries
• 8 ounces cream cheese
• 12 eggs
• 2 cups milk
• 1/2 cup maple syrup
• 1 teaspoon vanilla
• 2 teaspoons cinnamon

1. Two nights ahead: Cut bread into 1/2 inch cubes and spread evenly over a baking sheet\ covered loosely with foil.
2. One night ahead, assemble casserole.
3. In a greased 9x13 inch baking dish, layer half of the bread cubes.
4. Cut brick of cream cheese into 1/2 inch cubes and sprinkle over bread.
5. Layer blueberries over cream cheese.
6. Top with remaining bread.
7. In a mixing bowl, whisk together milk, eggs, maple syrup, vanilla and cinnamon; pour evenly over casserole.
8. Cover dish and refrigerate up to 24 hours.
9. Remove casserole from refrigerator in morning and bake at 375 for 25 minutes, covered.
10. Remove foil and continue baking an additional 25 minutes, until casserole has puffed, do not brown.
11. Remove from oven and allow to stand 10 minutes before serving.
12. Refrigerate remaining portion, reheats well.

white bread, frozen blueberries, cream cheese, eggs, milk, maple syrup, vanilla, cinnamon

Taken from www.food.com/recipe/blueberry-breakfast-casserole-203247 (may not work)