Blueberry Brunch Bake

Prep : 15 minutes + chill  Bake :  50 minutes  Makes 8 servings

1             loaf (1 pound) day old french bread  , cut into 1/2-inch cubes
1-1/2       cups fresh or frozen unsweetened blueberries
12           ounces cream cheese , softened
8             eggs
1/2          cup plain yogurt
1/3          cup sour cream
1             teaspoon vanilla extract
1/2          teaspoon ground cinnamon
1/2          cup milk
1/3          cup maple syrup
Additional blueberries  and maple syrup , optional

1 .        Place half of the bread cubes in a greased shallow 3-quart baking dish . Sprinkle with blueberries .
2 .        In a large mixing bowl , beat cream cheese  until smooth . Beat in eggs  , yogurt , sour cream , vanilla  and cinnamon . Gradually add milk  and 1/3 cup of syrup  until blended . Pour half over  the bread . Top with remaining  bread  and cream cheese mixture . Cover and refrigerate overnight .
3 .        Remove from the refrigerator 30 minutes before baking . Cover and bake at 350* for 30 minutes  . Uncover , bake 20 to 25 minutes  longer or until a knife inserted  near the center  comes out clean . Sprinkle  with additional blueberries  if desired  . Let stand for 5 minutes  . Serve with additional syrup.
TIP :
If using frozen blueberries  , do not thaw before adding to batter .
Taste and convenience  is what this recipes provides  , which makes it  eapecially nice  for overnight  company . It's simple  to make  the day before  and then bake it in the morning  . Just sit back and enjoy your guests  and a great breakfast.