Blueberry Morning GloryThe Casserole

  • 1 challah or egg bread, with crust removed, ripped apart
  • 8oz. cream cheese
  • 2 cups blueberries
  • 8 eggs
  • 1/3 cup maple syrup
  • ½ cup sugar
  • 2 cups half & half
  1. In a greased 13×9 casserole dish, arrange half of the bread. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.
  2. In a separate bowl, mix together the eggs, sugar, syrup and half & half. Pour carefully and evenly over the bread mixture.
  3. Bake at 350°F. about 1 hour.
  4. Serve with blueberry sauce (below)

Can be made the day before, refrigerated overnight, and baked the day you wish to serve it.

The Blueberry Sauce

  • 1 cup sugar
  • 1 cup water
  • 2 Tbsp cornstarch
  • 1 cup blueberries
  • 1 Tbsp butter
  1. In a saucepan, mix together sugar, cornstarch and water.Cook over moderate heat for about 5 minutes, stirring constantly, until thickened.
  2. Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst.
  3. Add butter and stir until blended.

Serves 12