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. ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.