From: Chef/owner Elaine Herbert, Yelton Manor Bed and Breakfast, Michigan. Yield: 9 servings. 1 14-oz. loaf egg challah bread 4 oz. cream cheese 2 cups blueberries (fresh or frozen), divided 8 eggs, beaten 1 1⁄2 cups milk 1⁄4 cup maple syrup 1⁄4 cup butter, melted Preheat oven to 350°F. Remove crust from bread; cut into 1” cubes (makes about 10 cups). Cut cream cheese into small cubes (makes about 1 cup). Grease a 9”x 9”x2” baking dish. Place half of the bread cubes in the dish. ...
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