(Blueberry Bread Pudding)
by Marsha Patterson
12 slices firm white bread, cubed
3 cups blueberries, divided
8 oz. cream cheese, cubed
2 ½ cups milk
2 tsp. cinnamon
1 cup maple or maple flavored syrup, divided
1/3 cup brown sugar
Spread half the bread cubes in a sprayed 9 x
13 baking dish.
Sprinkle on 2 cups blueberries, cream cheese and remaining bread cubes.
Whisk the eggs well then blend in the milk,
cinnamon, brown sugar
and 1/3 cup syrup. Pour over bread. Cover and refrigerate overnight.
Heat oven to 350. Bake covered for 30 minutes
then uncover and
bake 30-35 minutes or until center is set and top is lightly browned.
Meanwhile bring remaining 1 cup of
blueberries and 2/3 cup syrup
to a boil, stirring constantly. Simmer 1 minute and serve over the