This is another great brunch recipe! Make sure your cream cheese is nice and soft before starting this recipe.
1 loaf day-old bread, cut into 1/2 inch cubes
1 1/2 cups blueberries
8 ounces cream cheese, softened
8 ounces sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup milk
1/3 cup maple syrup
additional blueberries, optional
additional maple syrup, optional
Place half of the bread cubes in a greased 9x13 pan. Sprinkle with blueberries. In a mixing bowl beat cream cheese until smooth. Beat in the eggs, sour cream, vanilla, and cinnamon. Gradually add milk and 1/3 cup syrup until blended. Pour half over the bread. Top with the remaining bread and cream cheese mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Sprinkle with additional blueberries if desired. Let stand for 5 minutes. Serve with syrup.