BLUEBERRY- MAPLE BREAKFAST BAKE

                                 1 loaf (14 ounces) egg bread or other white bread

                                    4 ounces reduced-fat cream cheese

                                    2 cups fresh or frozen blueberries, divided

                                    8 eggs, beaten

                             1-1/2 cups milk

                                1/4 cup maple syrup

                                1/4 cup melted butter

Preheat oven to 350°F. Remove crusts from bread; cut in 1-inch cubes (makes about 10 cups).  Cut cream cheese in small cubes (makes about 1 cup).  Grease 9-x-9-x-2-inch baking dish.  Place half of the bread cubes in the dish.  Scatter cream cheese cubes and 1 cup of blueberries over the bread.  Top with remaining bread cubes and blueberries.  In a bowl, combine eggs, milk, maple syrup and butter.  Carefully pour over bread mixture. Bake until a knife inserted in the center comes our clean, about 1 hour, covering with aluminum foil if edges brown too much.  To serve, cut in squares.  Accompany with additional maple syrup, if desired.

YIELD: 9 portions

Credit: U. S. Highbush Blueberry Council, www.blueberrytech.org, bberry@blueberry.org