This recipe is great for brunch or dessert. By soaking the bread overnight, it becomes more of a souffle or a bread pudding. The cream cheese gets creamy and the blueberries add a bit of sweetness and tartness at the same time. Hope you enjoy it!
Place the bread cubes in a greased 13×9-inch baking dish; add blueberries and cream cheese evenly throughout the bread cubes.
Beat eggs, milk, cinnamon, nutmeg and syrup with a wire whisk until well blended. Pour over the ingredients in the baking dish; cover. Refrigerate overnight.
Preheat oven to 375°F.
Bake, uncovered, for 35 minutes. Add the pecans if desired, then bake for an additional 10 minutes or until the center is set. Serve with additional syrup, if desired.
If you are making this recipe for dessert, forego the maple syrup and serve with whipped cream.
Enjoy!
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I made this for company and it was a hit. The cream cheese makes it perfectly rich and delicious!
This was really yummy and a nice change for breakfast. It is not super sweet and the cream cheese mixes well with the berries. This would be great for a holiday breakfast with family or a finisher for a pinic, very filling and super tasty!
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ckscott57 on 3.8.2011
We had this at our Home Group on Sunday. It was unbelievable!!!
thedishbyish on 4.21.2010
You can also make this recipe with left over croissants for a rich decadent treat or with Challah Bread for a different texture too… Any bread works with this yummy recipe!