Blueberry Bread Pudding

Make this easy, decadent recipe the day before, and chill; then bake and serve hot.

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
• 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.