Ingredients:
• 1 Loaf of Cinnamon Raisin Bread
• 1 package of Blueberries
• 1 ½ cup milk
• 6 oz. cream cheese - softened
• 5 eggs
• 1/2 cup sugar
• 4 1/2 tbsp. flour
• 2 tsp. vanilla
• Powder sugar (optional - used as a topping)
Directions:
This dish can be prepared the night before and refrigerated overnight. Or, prepared and cooked and served immediately. If preparing the night before -cover and store in baking dish and set out ten minutes before placing in preheated oven.
Heat oven to 350 degrees. Bake for 40 to 45 minutes - until top is toasted (browned). (Please note: If baking after refrigerating overnight - cook an extra ten minutes - until top is toasted, as well.)
Prepare baking dish by spreading butter over the bottom (or spraying with Pam is okay) - Use a 9x13 inch baking dish.
Cut all Bread into Cubes (Cut twice each way to 9 cubes per slice)
• Put all but 4-5 slices of bread in Dish
• Spread Blueberries on top of cubed bread
• Place the additional four slices of bread cubed on top of the layer of Blueberries
• In a Blender blend together the milk, cream cheese, eggs, sugar, flour and vanilla (works best in a blender but if you don’t have a blender then use an electric mixer or food processor). Mix until smooth.
• Pour mixture over the bread and blueberries
• Use a spatula to push bread down to absorb the liquid
• Let stand five minutes to soak in before placing in preheated oven. (Or, cover and refrigerate overnight.)
• Remove from oven and let sit for five minutes then cut servings
- then sprinkle powdered sugar on top
• Serve with fresh fruit - an egg or two and/or bacon or sausage links.
Will McQueen, Owner/Innkeeper
409 S. Lingle Ave
Hershey PA 17078
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