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Blueberry Delishiousness

I found this delicious recipe on Southern Living.Com this past week an made it for CG. It has to be one of my new favorite desserts! I LOVE blueberries and so this just looked too good to be true. It actually was super easy to make, since you do all the prep 8 hours before you serve it! Because we also LOVE coconut around here, I added Coffee Mate Coconut Creamer to the amount of milk required, and I think it tasted even better! Enjoy the yummy goodness!

Ingredients

  • 1 (16-ounce) French bread loaf, cubed
  • 1 (8-ounce) package cream cheese, cut into pieces
  • 3 cups fresh blueberries, divided
  • 6 large eggs
  • 4 cups milk (I substituted 2 cups of creamer for two of the cups of milk here)
  • 1/2 cup sugar
  • 1/4 cup butter or margarine, melted
  • 1/4 cup maple syrup
  • 1 (10-ounce) jar blueberry preserves
  • Garnishes: fresh mint leaves, edible pansies

Preparation

Arrange half of bread cubes in a lightly greased 13- x 9-inch pan. Sprinkle evenly with cream cheese and 1 cup blueberries; top with remaining bread cubes.

Whisk together eggs, 4 cups milk, sugar, butter, and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours.

Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving.

Stir together remaining 2 cups blueberries and blueberry preserves in a saucepan over low heat until warm. Serve blueberry mixture over bread pudding. Garnish, if desired.

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