INGREDIENTS:
1 loaf Francese or French bread, cubed
1 (8 oz.) package cream cheese, cut into 1/2-inch cubes
1 cup fresh blueberries, raspberries, or blackberries
12 eggs, beaten
2 cups milk
1/4 – 1/3 cup sugar, honey, agave syrup, or maple syrup
2 teaspoons vanilla
2 tablespoons butter, cut into small pieces
1 tablespoon sugar, for sprinkling on top
Powdered sugar, for dusting
Maple or berry syrup
METHOD:
Place half the bread cubes in a greased 13 x 9-inch pan. Layer cream cheese cubes evenly over the bread. Sprinkle blueberries over top. Cover with the remaining bread cubes.
In a large bowl, whisk eggs, milk, sugar (or sweetener of your choice), and vanilla. Drizzle egg mixture evenly over the bread. Cover and refrigerate for 2 hours or overnight.
Preheat oven to 350° F.
Distribute the butter pieces over the top of the casserole. Sprinkle the sugar very lightly over the top. Cover the baking pan with foil and bake for 30 minutes. Uncover and bake for 25 to 30 minutes more, or until the center is firm and the top is golden brown.
If desired, lightly dust the casserole with powdered sugar. Serve with blueberry or maple syrup.
YIELD: 6 servings
