- 1 (12-ounce) day-old baguette, cut into 1/2-inch cubes
- 1 pint blueberries, divided
- 12 ounces Neufchâtel cheese, softened
- 1/2 cup sugar
- 8 eggs
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 2/3 cup milk
- Maple syrup (optional)
In a mixing bowl, beat cheese and sugar until smooth. Beat in the eggs, sour cream, vanilla and cinnamon. Gradually add milk until blended. Pour half over bread. Top with remaining bread, then remaining cheese mixture. Cover and chill overnight or up to 24 hours.
Remove from the refrigerator 30 minutes before baking and preheat the oven to 350ºF. Cover with foil and bake for 30 minutes. Uncover and bake until a knife inserted near the center comes out clean, about 25 minutes. Sprinkle with reserved blueberries. Let stand 5 minutes. Serve with maple syrup, if desired.
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