ANN COX EASTES - KROGER
1 (12-oz) loaf French bread, cubed, about 6 cups
1 (16-oz) pkg frozen blueberries, reserve 1 cup
12 oz Neufchatel cheese, softened
1 cup reduced fat sour cream
2/3 c brown sugar
3/4 c low-fat milk
1/2 c maple syrup
10 eggs, beaten
1 t cinnamon
1 t vanilla
Additional maple syrup for serving, optional
Place bread cubes in a spray coated 9 X 13-inch glass baking dish. Sprinkle blueberries on top. In a large bowl beat Neufchatel cheese; add sour cream, brown sugar, milk and maple syrup blending until smooth. Add eggs, cinnamon and vanilla; continue beating until mixture is
blended. Pour over bread and berries. Cover with foil and refrigerate several hours or overnight. Remove from refrigerator about 30 minutes before baking. Bake covered in a preheated 350 F oven for 30 minutes. Uncover and continue baking until knife inserted near the center is clean or about 20-25 minutes longer. Sprinkle remaining blueberries on top and serve with additional maple syrup if desired. Refrigerate leftovers. Yield: 10 servings.
