1 loaf (16 ounces) bread,
firm-textured whole grain bread, crusts removed
2 cups fresh or frozen blueberries*
4 ounces light cream cheese (from an 8 ounce package),
cut in ¼ inch cubes
4 eggs, lightly beaten
2 cups low-fat milk
¼ cup sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
Serves approximately 8
Butter an 8-inch square baking dish and set aside.
Cut bread into ½-inch cubes (makes about 7 cups).
In the prepared baking dish, layer half of the bread cubes and half the blueberries. Sprinkle with all the cream cheese cubes. Cover with remaining bread cubes and blueberries.
In a bowl, combine eggs, milk, sugar, salt and cinnamon and pour over bread. Then gently press bread down to absorb milk mixture. Refrigerate, covered, for at least 20 minutes or overnight.
Preheat oven to 325°F. Bake uncovered, about 1 hour, until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Slice or spoon into individual servings (approximately 8).
*2 cups = 1 pint of blueberries.