Blueberry Bread Pudding with Maple Syrup and Blueberry Sauce

This is a deliciously easy recipe to make for a special breakfast.  Since you assemble it the night before, you just have to pop it in the oven in the morning.

Bluebery Bread Pudding with Maple Syrup and Blueberry Sauce

(serves 4)

Six 1" slices day-old round loaf (homemade or bakery) white or country bread

8 oz cream cheese

1/2 Cup fresh or frozen Maine blueberries

6 eggs

1 Cup milk

1/4 C maple syrup

1 t. vanilla bean paste or extract

Cut bread into 1" cubes.  Place half the cubes in a single layer in a buttered 8" baking dish.  Cut cream cheese into 1/2" cubes and space evenly over bread cubes.  Top with blueberries and remaining bread.

In a small bowl, whisk eggs, milk, maple syrup and vanilla. Pour over bread mixture, pressing down with the back of a spoon or spatula to soak all the bread evenly.

Cover pan with foil and refrigerate overnight.  In the morning, remove from refrigerator and preheat oven to 350.  Bake covered for 45 minutes, then uncover and continue to bake an additional 30 minutes until top is golden brown.   While pudding is baking, make Blueberry Sauce and heat some additional Maple Syrup.  Serve warm with Blueberry Sauce and Maple Syrup drizzled over top. Add an optional dollop of heavy cream whipped with sugar, cardamom and vanilla.

Blueberry Sauce

1/2 Cup sugar

1 T cornstarch

1/2 Cup water

1/2 Cup frozen Maine blueberries

Combine sugar, cornstarch and water. Boil in small saucepan, whisking to combine, for 2-3 minutes until thickened.  Add blueberries and simmer for about 10 minutes, stirring gently until berries burst.

~adapted from Mary Janes Farm magazine~