BLUEBERRY BREAD PUDDING

This is a recipe I got from Southern Living about 17 or 18 years ago.

1 loaf (16-oz) French bread, cubed
1 pkg (8-oz) cream cheese, cut up
3 cups fresh blueberries, divided
6 large eggs
4 cups milk
1/2 cup sugar
1/4 cup butter, melted
1/4 cup maple syrup
1 jar (10-oz) blueberry preserves

Arrange half the bread cubes in a lightly greased 9 x 13-inch pan. Sprinkle evenly with the cream cheese and 1 cup of the blueberries; top with the remaining half of the bread cubes.

Whisk the eggs, milk, sugar, butter, and syrup together; pour over the bread mixture. Using the back of a spoon, press the bread cubes to absorb the egg mixture.

Cover pan and refrigerate for 8 hours.

Preheat oven to 350 degrees.

Remove pan from refrigerator and bake, covered, at 350 degrees for 30 minutes. Remove cover and bake another 30 minutes or until lightly browned and set.

Remove from oven and allow to stand for 5 minutes.

In a saucepan over low heat, stir together the remaining blueberries and the preserves; heat until warmed.
Pour the blueberry mixture over the pudding then cut to serve.

Yield: Approximately 12 servings.

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