Blueberry Breakfast Casserole

• 12 slices white or wheat bread, with crusts, toor cutrn into 1 - 2 " pieces
• 2 8 oz pkg cream cheese
• 1/3 c cream or milk
• 1 1/2 teaspoons vanilla
• 1/4 cup sugar
• 12 eggs
• 2 cups blueberries, fresh or frozen, thawed
• 2 cups milk, or 1 1/2 c milk mixed with 1/2 c cream
• 3t butter
• 1 tsp lemon juice
• 1 1/2 cups maple syrup

1. Place bread in buttered glass casserole dish.
2. Beat cream cheese and cream together. Add 1/2 tsp of the vanilla. Drop in blobs around casserole.
3. Sprinkle 1 c blueberries over casserole
4. Beat eggs, 1 tsp vanilla, and milk (or milk and cream mixture) with a pinch of salt and pour evenly over bread and blueberries in the casserole.
5. Cover and refrigerate overnight.
6. Bake at 350 for 30 - 40 min, until bread is puffed.
7. To make the sauce, put maple syrup and remaining 1 c blueberries in saucepan and heat for a minute or two. Turn off heat and gently stir in butter and 1 tsp lemon juice. Serve sauce on the side.

white, cream cheese, cream, vanilla, sugar, eggs, blueberries, milk, butter, lemon juice, maple syrup

Taken from food52.com/recipes/8267-blueberry-breakfast-casserole (may not work)