| 1/2 | cup Gold Medal® all-purpose flour |
| 1 1/2 | cups milk |
| 1 | tablespoon sugar |
| 1/2 | teaspoon vanilla |
| 1/4 | teaspoon salt |
| 6 | eggs |
| 10 | slices French bread, 1 inch thick, cut into 1-inch cubes |
| 1 | package (3 ounces) cream cheese, cut into 1/2-inch cubes |
| 1 | cup fresh or frozen (thawed) blueberries |
| 1/2 | cup chopped nuts |
| Powdered sugar, if desired |
| Blueberry or maple syrup, if desired |
| 1. | Generously grease 2 1/2-quart casserole or rectangular baking dish, 13x9x2 inches. Beat flour, milk, sugar, vanilla, salt and eggs in large bowl with hand beater until smooth. Stir in bread cubes until coated. |
| 2. | Pour bread mixture into casserole. Top evenly with cream cheese, blueberries and nuts. Cover and refrigerate at least 1 hour but no longer than 24 hours. |
| 3. | Heat oven to 400°F. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar. Serve with syrup. |
|
| Hunting for blueberries? Look for plump, firm berries that are bluish black with a hint of silvery gray. |
|
| Blueberries are best when you store them in a moistureproof container (if possible, in a single layer) in the refrigerator no longer than 5 days. Wash and dry the berries with paper towels just before you use them. |
Nutrition Information:
315 ( 135 ); 15 g ( 5 g); 170 mg; 360 mg; 30 g ( 2 g); 12 g 8 %; 2 %; 10 %; 10 % 1 ; 1 ; 1 ; 2