Lightly grease a 9 x 13 inch baking dish with butter. Arrange half the torn bread in the dish, and top with cream cheese cubes/blobs. Sprinkle 1 cup blueberries (or more) over the cream cheese, and top with remaining bread pieces.
In a large bowl, mix the eggs, milk, half and half, vanilla and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
In a large bowl, mix the eggs, milk, half and half, vanilla and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread mixture from the refrigerator about 30 minutes before baking (if possible). Preheat the oven to 350 degrees. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
Serve with fresh berries, buttermilk caramel syrup and whipped cream.
|