9 x 13 pan with non-stick coating.
a mixing bowl stir to coat:
½ cups blueberries
6 slices of bread into bite size pieces and place on bottom of pan.
- Tear 8 ounces of cream
cheese into small pieces and scatter on top of the bread cubes.
the coated blueberries over the cream cheese.
6 more slices of bread into bite size pieces and cover the blueberries.
½ teaspoon cinnamon over top of bread pieces.
large mixing bowl, add and combine;
cups pasteurized liquid eggs
cups reduced-fat milk
tablespoons lemon juice
cup pancake syrup
cup melted butter
- Pour egg mixture evenly over bread.
the bread down with a spatula to allow bread to soak up the
at 350 degrees for 40-50 minutes or until done.
the dish bakes, add and combine in a small sauce pan:
teaspoons melted butter
cup of blueberries
mixture to a boil over medium heat while stirring. Reduce heat
to low and simmer for 4-6 minutes or
until mixture is thick and
blueberries have burst open.
the mixture over the finished dish once you pull it out of the
Can be made
ahead of time if well wrapped and frozen. Keep in freezer for up to 3 months,
then thaw and bake as directed.