Blueberry Breakfast Bake

[Jeanne Tuger]

8 slices white bread, cut into 1-in. pieces (about 6 c)
1 package (8oz) cream cheese or Neufchatel, chilled and cut into 1/2-in. pieces
1 cup fresh or frozen blueberries
8 eggs
1-1/2 c milk
1 c blueberry or regular syrup

1. Grease rectangular baking dish, 11x7x1/2-in. Spread half of the bread pieces evenly in baking dish. Top with cream cheese. Sprinkle with blueberries. Spread remaining bread over blueberries.
2. Beat eggs and milk in medium bowl until blended; pour over bread.
3. Heat oven to 350 degrees. Bake in covered baking dish 30 min. Uncover and bake 25-30 min. longer or until top is puffed and center is set. Serve with syrup.