Blueberry Morning Glory

Serves 12


1 challah or egg bread, with crust removed, ripped apart
1 8-oz. pkg cream cheese
2 cups blueberries
8 eggs
1/3 cup maple syrup
½ cup sugar
2 cups half & half


In a greased 13 x 9 corning or glass casserole dish, arrange half of the bread. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.
In a separate bowl, mix together the eggs, sugar, syrup and half-& half. Pour carefully and evenly over the bread mixture.
Bake at 350 degrees about 1 hour. Serve with blueberry sauce.
CAN BE MADE THE DAY BEFORE, REFRIGERATED OVERNIGHT, AND BAKED THE DAY YOU WISH TO SERVE IT.

Blueberry Sauce

• 1 cup sugar
• 1 cup water
• 2 Tbsp cornstarch
• 1 cup blueberries
• 1 Tbsp butter

In a saucepan, mix together sugar, cornstarch and water. Cook over moderate heat for about 5 minutes, stirring constantly, until thickened.
Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst. Add butter and stir until blended.