- 10 slices day old bread crusts removed
- 1 eight oz. pkg. cream cheese
- 1 cup blueberries fresh or frozen
- 6 eggs
- 1 cup milk
- 1/2 cup syrup or honey (less next time if too sweet for you)
Cut bread into cubes, and place half in the bottom of a 9” deep dish pie pan lined with “Release”. Cut cream cheese into cubes and layer over the bread, top with blueberries and remaining bread. In a large bowl beat eggs, milk and syrup and pour over layered bread mixture. Cover with tin foil and refrigerate overnight. Bake, covered, at 350 degrees for 30 minutes, then uncovered for another 30 minutes until golden brown and center is firmly set. By using “Release” you can turn out upside down, without a mess, onto a round serving platter and slice into pie slices for serving up to eight with other fresh fruit, juice, sausage or bacon, scrambled eggs and grits for a side-dish.