Blueberry Breakfast Casserole

• syrup:
• 2 cups fresh or frozen blueberries or blackberries or raspberries
• 1 cup granulated sugar
• 1 cup water
• 1/2 cup cream of coconut
• 1/2 stick butter
• 3 tbl maple syrup
• 1 tsp vanilla
• Bread:
• 1 and 1/2 to two challah breads, ripped into pieces
• 6 eggs or egg substitute
• 1 tsp vanilla
• 2 cups milk (or half and half or cream or evaporated milk or a combination etc)
• 1/2 pound cream cheese, softened

1. Bring syrup ingredients to a boil in a large saucepan over high heat. Continue boiling, stirring often until syrupy, abt 3 minutes. Remove from heat and cool
2. Bread:
3. combine eggs, vanilla and milk, stirring well with a whisk. Pour mixture over bread pieces in a bowl. toss well to coat.
4. Spray larger than 1 13X9 pan with spray.
5. Arrange bread pieces in pan. Scatter softened cream cheese cubed over bread. Pour 1 cup or so of blueberry sauce over bread.
6. Cover and refrigerate overnight. Remove from fridge in Am and let sit 30 minutes
7. Back at 350 for 30-40 minutes covered, or until done. Serve with additinal blueberry sauce.

syrup, blueberries, sugar, water, cream of coconut, butter, maple syrup, vanilla, bread, eggs, vanilla, milk, cream cheese

Taken from www.epicurious.com/recipes/member/views/blueberry-breakfast-casserole-1272946 (may not work)