Blueberry Brunch Bake

• 4 slices white bread, cut into 1-inch pieces
• 4 ounces reduced-fat cream cheese, cut into small pieces
• 1 cup fresh blueberries
• 1/2 cup pecans, chopped (optional)
• 4 eggs
• 3/4 cup fat-free half-and-half
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange zest (or lemon zest)
• 1 dash nutmeg
• 1/2 cup blueberry syrup (recommended Maple-Blueberry Syrup)
• 1/2 cup Cool Whip Lite

1. Spray a 8x8 pan with nonstick cooking spray. In a medium bowl, add bread cubes, cream cheese, blueberries (and pecans if using).
2. Beat eggs, half-and-half, vanilla, and zest in a medium bowl until blended. Pour over bread mixture, coating well. Gently fold so as not to break up the blueberries much.
3. Gently pour mixture into the 8x8 pan and sprinkle with a bit of nutmeg. Cover tightly with foil. (You can bake now, or refrigerate for up to 24 hours Just bring to room temperature before baking).
4. Preheat oven to 350u0b0F Bake covered for 25 minutes. Uncover and bake an additional 25 minutes more or until top is puffed and center is set. Serve with blueberry syrup and a dollop of Cool Whip.

white bread, cream cheese, fresh blueberries, pecans, eggs, vanilla, orange zest, nutmeg, blueberry syrup

Taken from www.food.com/recipe/blueberry-brunch-bake-374185 (may not work)