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Cut the bread into cubes. Evenly spread half of the cubed bread between
the prepared pans, pressing down slightly.
In the bowl of a stand mixer beat cream cheese and powdered sugar together.
Drop the cream cheese mixture by the spoonful evenly over the bread layer,
spreading if desired. Top with 2 cups of blueberries and the remaining bread.
In a large bowl, whisk together the eggs, milk, vanilla, and maple syrup. Pour over
the entire casserole. Cover with cling wrap and place in the refrigerator overnight. Remove from the fridge 30 minutes before baking and preheat the oven to 350°F. Remove cling wrap from casseroles and cover with foil.
Bake for 30 minutes, remove the foil, and bake an additional 25-30 minutes until
center is set. Allow to cool slightly before serving.
While the casserole is baking, prepare the syrup. In a medium saucepan combine
sugar, corn starch and water. Bring to a boil, stirring occasionally. Once it reaches a boil, simmer for 3-4 minutes until
thickened. Add in blueberries and butter and simmer
for 10 more minutes.
Pour syrup over entire casserole or
individual portions.
Ingredients
36 slices bread, white
32 oz. Kraft® Philadelphia Original Cream Cheese, room temp.