Blueberry Breakfast Bake

4th of July weekend-I whipped up this breakfast deliciousness with my mother-in-law Nan. It is a Whole Foods Recipe. It is unique and perfect for berry season. We had a lot of fun making it too. :)

Ingredients:

1 (12 oz) day-old baguette, cut in 1/2-inch cubes

1 pint bluberries, divided (we threw in some raspberries too)

12 oz Neufchatel cheese, softened

1/2 cup sugar

8 eggs

1 cup sour cream

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

2/3 cup milk

Maple syrup (optional)

Method:

Place half of the bread cubes in a greased 9 x 13 inch baking dish. Sprinkle with blueberries, reserving a few for garnish.

In a mixing bowl, beat cheese and sugar until smooth. Beat in eggs, sour cream, vanilla and cinnamon. Gradually add milk until blended. Pour half over bread. Top with remaining bread, then remaining cheese mixture. Cover and chill overnight or up to 24 hours.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake about 25 minutes longer or until a knife inserted near the center comes out clean. Sprinkle with reserved blueberries. Let stand for 5 minutes. Serve with maple syrup, if desired.