French Toast Casserole

• 1 loaf challah bread - cut into 1 inch cubes
• 1 8oz package cream cheese
• 6 large eggs
• 2 cups 1/2n1/2
• 2 cups milk
• 1 stick butter - melted
• Nutmeg / Cinnamon / Spices to taste
• 16 oz of blueberries or strawberries (or any berries)
• 1 jar of blueberry or strawberry preserves (peach preserves also works nicely with the blueberries)

1. Lightly grease or butter a 9x13 glass baking dish.
2. Arrange 1/2 of the bread cubes in the dish.
3. Break the cream cheese into small pieces and scatter over the bread.
4. Top with the remaining bread.
5. Whisk eggs, 1/2n1/2, milk, butter, and spices together.
6. Pour liquid over bread.
7. Cover tightly with plastic cling wrap and press to encourage the bread to absorb the liquid. Place a weight on top of the covered casserole and refrigerate overnight.
8. Bake, covered with tin foil at 350 degrees for 30 minutes.
9. Uncover and bake for 20-30 more minutes.
10. While the casserole is baking, wash and drain the berries.
11. Mix berries with the jam or preserves on the stovetop (medium heat) for about 30 minutes. Add in a little cornstarch to thicken if desired.
12. Top the casserole with the berry compote.

bread, cream cheese, eggs, milk, butter, nutmeg, blueberries, strawberry preserves

Taken from www.epicurious.com/recipes/member/views/french-toast-casserole-51278201 (may not work)