Ingredients

The following ingredients have 10 Servings
  • 1 loaf day old french bread
  • 12 oz Neufchatel cheese ((aka 1/3 less fat cream cheese)*)
  • 1/4 cup powdered sugar
  • 1 1/2 tsp vanilla (, divided)
  • 2 cups fresh or frozen blueberries ((no thawing necessary if frozen))
  • Zest of 1 lemon**
  • 10 large eggs
  • 2 cups milk
  • 5 Tbsp granulated sugar (, divided)
  • 3/4 cup granulated sugar
  • 1 1/2 Tbsp cornstarch ((use 2 Tbsp for thicker syrup))
  • 3/4 cup cold water
  • 1 1/2 Tbsp fresh lemon juice
  • 1 1/2 cups fresh or frozen blueberries ((no thawing necessary if frozen))

Instruction

  • Cut 1/2-inch off both ends of bread and discard (or eat). Cut loaf into 1-inch slices then cut each slice into 1-inch cubes (I cut the loaf in half first then kept the cubes from each half separate so it would be easier to determine half).
  • Spread half of the bread cubes into an even layer in a buttered 13 by 9-inch baking dish, set aside remaining bread cubes.
  • In a small bowl, using an electric hand mixer, blend together Nuefchatel cheese, powdered sugar and 1/2 tsp vanilla.
  • In a separate bowl stir together lemon zest and 1 Tbsp sugar. Using a rubber spatula and a clean fingertip, spread Nuefchatel cheese mixture over bread cube layer in baking dish.
  • Sprinkle blueberries over Nuefchatel cheese layer then sprinkle lemon zest mixture evenly over blueberry layer. Spread remaining bread cubes into an even layer over top of blueberries.
  • In a blender, blend together eggs, milk, remaining 1/4 cup sugar and remaining 1 tsp vanilla on low speed until well blended, about 10 seconds. Slowly pour mixture evenly over top of bread cubes in baking dish. Cover with plastic wrap and refrigerate 8 hours or overnight.
  • The following morning, remove baking dish from refrigerator and allow to rest at room temperature for 30 minutes. Preheat oven to 350 degrees during the last 10 minutes of resting.
  • Remove plastic wrap. Cover baking dish with aluminium foil and bake in preheated oven 30 minutes, then remove foil and continue to bake 25 - 35 minutes, until golden brown (if it is becoming too golden brown but isn't cooked through then you can cover with foil again during the last few minutes of baking).
  • Allow to rest 5 minutes, then cut into servings and serve warm topped with blueberry syrup and sweetened whipped cream if desired.