Blueberry Breakfast Bonanza
Serving Size: 10
|1 teaspoons||ground cinnamon|
|1/2 cups||maple syrup|
|3/4 cups||milk, low fat|
|2/3 cups||brown sugar, packed|
|1 cups||reduced fat sour cream|
|12 ounces||Neuchatel cheese, softened|
|16 ounces||frozen blueberries (or 3 cups fresh)|
|6 cups||French bread, cubed|
- Coat a 9 x 13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle blueberries on top. In a large bowl, beat Neuchatel cheese until smooth. Add sour cream, sugar, milk and syrup; beat until smooth. Add eggs, cinnamon and vanilla; continue beating until mixture is blended. Pour over bread and berries.
- Cover with foil and refrigerate several hours or overnight. Remove from refrigerator about 30 minutes before baking. Preheat oven at 350°F. Bake covered for 30 minutes.
- Uncover and continue baking until no signs of visible liquid egg or about 20-25 minutes longer. Sprinkle remaining blueberries on top and serve with additional maple syrup if desired. Refrigerate leftovers.