A recipe for you...

My mom made this awesome breakfast casserole this weekend. I promised to share the recipe if we liked it. The recipe was from a Register-Mail article on a Galesburg church cookbook.

Blueberry Brunch Bake

1 lb. loaf day-old French bread, cut into 1/2” cubes
1 cup fresh or frozen unsweetened blueberries
12 oz. cream cheese, softened
8 eggs
1/2 cup plain yogurt
1/3 cup sour cream
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 cup milk
1/3 cup maple syrup
Options: additional blueberries and maple syrup

Place half the bread cubes in a greased shallow 3 quart baking dish. Sprinkle with blueberries. In a large mixing bowl beat cream cheese until smooth. Beat in the eggs, yogurt, sour cream, vanilla, and cinnamon. Gradually add the milk and maple syrup until blended. Pour half over the bread. Top with the remaining bread and cream cheese mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 F. for 30 minutes. Uncover and bake an additional 20 to 25 minutes or until a knife inserted near center comes out clean. Sprinkle with additional blueberries if desired. Let stand for 5 minutes. Serve with syrup. 6 to 8 servings. Note: If using frozen blueberries do not thaw before adding to batter.

Now, this is pretty bland as is. The maple syrup helps, but I like things a little sweeter than that. Next time I make it, I'll probably add about a 1/2 cup of sure to the liquid mixture before pouring over the bread.

Enjoy!