|From the Kitchen of "Chef" Norm
|Source (if known): A good friend, Carol Ramagosa from Milford, Pennsylvania|
|My notes: I first had this in August 2011 and it is very good.|
NOTE: Should be refrigerated several hours or overnight
- so plan this in advance
1 (12 oz) loaf of french bread, cubed - about 6 cups
1 (16 oz) package frozen blueberries, reserve 1 cup (or 3 cups fresh)
12 ounces Neufchatel cheese, softened
1 cup reduced fat sour cream
2/3 cup firmly packed brown sugar
3/4 cup low fat milk
1/2 cup maple syrup
10 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla
Additional maple syrup for serving (optional)
Coat a 9 x 13 inch glass baking dish with cooking spray.
Place bread cubes inside.
Sprinkle blueberries on top.
In a large bowl, beat Neufchatel cheese until smooth.
Add sour cream, brown sugar, milk and maple syrup; continue beating until mixture is 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.
Baked covered in a preheated 350 degree F oven for 30 minutes.
Uncover and continue baking until there are no signs of visibile liquid egg or about 20-25 minutes longer.
Sprinkle remaining blueberries on top and serve with additional maple syrup if desired.
Yields 10 servings.