Blueberry Cream Cheese Over-night Bread Pudding
12 slices French bread (one of the large loaves works fine) cut into 1-inch cubes
2 8oz packages cream cheese, chilled and cut into 1-inch cubes (I use low-fat, and about 1 1/2 pkgs.)
1 cup fresh blueberries (frozen works fine)
12 eggs
1/3 cup maple syrup (don't worry, you don't taste the maple, but you can use karo syrup instead)
2 cups milk
Grease 13x9 pan. Place half of the bread cubes evenly in pan. Scatter with cream cheese cubes and sprinkle with the rest of the bread cubes. In a large bowl, whisk eggs, milk, and syrup. Pour over bread mixture, cover with foil and chill overnight.
The next morning, preheat oven to 350 degrees. Let the mixture come to room temperature for about 45 min. Bake covered with foil for 45 minutes, then uncover and bake an additional 45 minutes, until puffed and golden. Remove and serve with fresh blueberry syrup.
Fresh Blueberry Syrup
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup fresh blueberries (if using frozen, let thaw overnight)
1 Tbsp butter
In a small saucepan, combine sugar, cornstarch, and water over med-high heat. Cook, stirring occasionally, 5 minutes or until thickened. Stir in the blueberries and simmer 10 minutes more, or until most berries are burst. Add butter and stir until melted.
