Ingredients
1day old french bread
12ozNeufchatel cheeseless fat cream cheese
¼cuppowdered sugar
1½tspvanilladivided
2cupsblueberriesfresh or frozen
1Zest of lemon
10eggslarge
2cupsmilk
5tbspgranulated sugardivided
¾cupgranulated sugar
1½tbspcornstarchuse 2 Tbsp for thicker syrup
¾cupcold water
1½tbspfresh lemon juice
1½cupsblueberriesfresh or frozen
Preparation
Cut 1/2-inch off both ends of bread and discard. Cut loaf into 1-inch slices then cut each slice into 1-inch cubes
Spread half of the bread cubes into an even layer in a buttered 13×9-inch baking dish, set aside the remaining bread cubes.
In a small bowl, using an electric hand mixer, blend together Neufchatel 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 Neufchatel cheese mixture over bread cube layer in baking dish.
Sprinkle blueberries over Neufchatel cheese layer then sprinkle lemon zest mixture evenly over blueberry layer. Spread remaining bread cubes into an even layer over the 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 for about 10 seconds.
Slowly pour the mixture evenly over top of bread cubes in the baking dish. Cover with plastic wrap and refrigerate for 8 hours or overnight.
The following morning, remove the baking dish from the refrigerator and allow to rest at room temperature for 30 minutes. Preheat oven to 350 degrees F during the last 10 minutes of resting.
Remove plastic wrap. Cover baking dish with aluminum foil and bake in a preheated oven for 30 minutes, then remove foil and continue to bake for 25 to 35 minutes, until golden brown.
Allow to rest for 5 minutes, then cut into servings and serve warm topped with blueberry syrup and sweetened whipped cream if desired.
