Blueberry Breakfast Bake

From WholeFoodsMarket.com We love this drenched in maple syrup. Assemble the night before! Prep time does not include sitting in the refrigerator overnight.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 12  ounces baguette, day-old and cut into 1/2-inch cubes
• 1  pint blueberries, divided
• 12  ounces  neufchatel cheese, softened
• 1⁄2 cup Splenda sugar substitute
• 8  eggs
• 1  cup light sour cream
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon ground cinnamon
• 2⁄3 cup skim milk

Directions

1. Day before:
2. Place half of the bread cubes in a greased 9- x 13-inch baking dish. Sprinkle with blueberries, reserving a few for garnish.
3. In a mixing bowl, beat cheese and sugar until smooth.
4. Beat in the eggs, sour cream, vanilla and cinnamon.
5. Gradually add milk until blended.
6. Pour half over bread.
7. Top with remaining bread, then remaining cheese mixture.
8. Cover and chill overnight or up to 24 hours.
9. Day of:
10. Remove from refrigerator 30 minutes before baking.
11. Cover and bake at 350ºF about 30 minutes.
12. Uncover and bake about 25 minutes longer, or until a knife inserted near the center comes out clean.
13. Sprinkle with reserved blueberries.
14. Let stand 5 minutes.
15. Serve with maple syrup, if desired.