2 cups fresh Florida blueberries, rinsed and dried
1 loaf bread or 6-8 small rolls (your favorite kind)
4 ounces low-fat cream cheese (cold so it can be cubed)
8 large eggs, beaten
1 ½ cups low-fat milk
1/4 cup maple syrup
1/4 cup butter, melted
Nonstick cooking spray
Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Cut cream cheese into small cubes. Lightly spray a 9x9x2-inch baking dish. Place half of the bread cubes in the dish. Evenly place the cream cheese cubes and 1 cup of the blueberries over the bread. Add the remaining bread cubes and blueberries to the top of the casserole. In a medium-sized bowl, combine eggs, milk, maple syrup and butter. Slowly pour egg mixture over bread. Cover casserole with foil and bake for approximately 45 minutes. Insert a toothpick in the center of the casserole; when it comes out clean, remove the foil so the casserole can brown on top. Let cool slightly and serve warm with extra maple syrup on the side.
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