deanna sent me this recipe a few days ago. i tried it this morning and really enjoyed it so here you go:
Serve this sweet and custardy breakfast bake for breakfast or brunch. It’s assembled the night before, so pulling together a delicious breakfast for guests is a snap. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
1 (12-ounce) day-old baguette, cut into 1/2-inch cubes
1 pint blueberries, divided
12 ounces Neufchâtel cheese, softened*
1/2 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2/3 cup milk*
Maple syrup* (optional)
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 the 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 350ºF about 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 5 minutes. Serve with maple syrup, if desired.