Blueberry Breakfast Bake
1 loaf sweet Hawaiian bread (found at most supermarkets), torn into 1/2-inch cubes
1 pint blueberries, divided
16 oz. cream cheese (2 blocks), softened
1/2 c. sugar
1 c. sour cream
2 t. vanilla extract
1 t. ground cinnamon
2/3 c. milk
Maple syrup (optional)
Place half of bread cubes in a greased 9x13-inch baking dish. Sprinkle with blueberries, reserving a few for garnish.
In a mixing bowl, beat cheese and sugar until smooth. Beat in the eggs, sour cream, vanilla and cinnamon. Gradually add milk until blended. Pour half over bread. Top with remaining bread, then remaining cheese mixture. Cover and chill overnight or up to 24 hours.
Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for about 30 minutes. Uncover and bake about 25 minutes longer, or until a knife inserted near the center comes out clean.
Sprinkle with reserved blueberries. Let stand 5 minutes. Serve with maple syrup, if desired. Serves 8.
Parting Shot: "I climb. I hope. I reach. I pray. I curse. I kick. I laugh. I rest. I climb. I hope. These stairs, my life."
Edna Shaffer is a local mother, grandmother and great-grandmother who writes about cooking from the perspective of an older adult. Her column will return. She can be reached via the Record-Eagle at 120 W. Front, Traverse City, Mi 49685; or by sending e-mail to: firstname.lastname@example.org.