Blueberry Stuffed Brunch Puff
1 lb. 3 oz. fresh old-fashioned white bread
½ loaf white bread
8 oz. light cream cheese, cut into ½” cubes
4 oz. light cream cheese, cubed
1 cup blueberries (fresh or frozen)
½ cup blueberries
2 tablespoons orange zest
1 tablespoon orange zest
2 cups skim milk
1 cup skim milk
½ cup pure maple syrup
¼ cup pure maple syrup
3 cups sugar
1 ½ cups sugar
6 tablespoons cornstarch
3 tablespoons cornstarch
3 cups water
1 ½ cups water
1 ½ cups blueberries
¾ cups blueberries
1 tablespoon fresh lemon juice ½ tablespoon fresh lemon juice
2 tablespoons butter or margarine 1 tablespoon butter or margarine
Remove crusts and cube bread. Place half bread cubes on bottom of spray coated 9x9” (6 servings) or 9x13” (12 servings) casserole dish. Scatter cream cheese, blueberries and orange zest over bread.
Place remaining bread over blueberries.
Mix together eggs, milk and maple syrup; pour evenly over entire pan.
Cover and refrigerate 4 – 8 hours or overnight.
Bake, covered, at 350° for 30 min. Uncover, bake an additional 20 to 30 minutes or until puffed, browned, firm and thoroughly cooked. Serve with maple syrup or the following:
Thoroughly blend sugar and cornstarch in a saucepan. Stir in water. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens and turns clear, about 7 to 8 minutes.
Stir in blueberries and simmer until berries burst. Remove from heat. Stir in lemon juice and butter. Serve immediately. Sauce may be made ahead and micro-heated. It’s also fabulous over cheesecake or ice cream!