12 slices white bread, cut into 3/4-inch (2 cm) cubes
2 (8-ounce/250 g) packages cream cheese, cut into 3/4-inch (2 cm) cubes
1 cup (250 mL) fresh or frozen blueberries (don't thaw)
12 eggs, beaten
2 cups (500 mL) milk
1/3 cup (75 mL) maple syrup
Extra maple syrup, optional
Drained yogurt, optional
Put half of the bread cubes in a greased 13- x 9-inch (33- x 23-cm) baking dish or pan. Place cream cheese cubes evenly over bread. Sprinkle blueberries over top and cover with remaining bread cubes.
In large mixer bowl, beat eggs; add milk and maple syrup and beat until combined. Pour egg mixture evenly over top of layers in the pan. Cover, and place in refrigerator overnight, or at least 8 hours, to set.
Remove pan from refrigerator half an hour before placing in oven. Bake, covered, at 350°F (180°C) for 30 minutes. Remove cover and bake 25 minutes longer, or until lightly browned. Serve with maple syrup or drained yogurt, or a mixture of both. Makes 12 servings. Recipe can easily be halved; bake in an 8-inch (20-cm) square dish, and bake 10 to 15 minutes less, or until set.