Grease a 3-qt. rectangular or oval baking dish with 1 tsp. unsalted butter. Cut one 12- to 14-oz. loaf of challah (or brioche or French bread) into 1-in. pieces (about 9 cups). Layer half the bread cubes in the prepared dish, and top with 2/3 cup frozen blueberries and 2 oz . cream cheese, cut into 1/2-in. cubes. Top w i th remaining bread, another 2/3 cup frozen blueberries, and another 2 oz. cubed cream cheese.
In a large bowl, whisk together 8 eggs, 1 1/2 cups milk, 3/4 cup half-and-half, 1/3 cup granulated sugar, 1/2 tsp. ground cinnamon, and 1/2 tsp. salt. Pour egg mixture over the bread and berries. Cover and refrigerate from 3 hours to overnight.
Preheat oven to 350°F. Bake 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 15 minutes. Before serving, sprinkle with powdered sugar, if desired.
NUTRITION PER SERVING (10 servings) 262 calories; 11g protein; 12g fat (6g sat. fat); 29g carbs; 2g fiber; 14g sugar; 1mg iron; 99mg calcium; 386mg sodium.
Recipe by Suzy Scherr
The center of this custardy pancake will puff up as it bakes and then fall when you remove it from the oven.
Healthy breakfast or decadent dessert? Let the kids decide.
It's super-easy to whip up super-delicious (and wholesome) strawberry milk for your kids.
Use any leftover whipped cream on pie, pudding, or pancakes. Yum.
Under the whipped cream is actually a healthy smoothie. (We won't tell if you don't.)
You can make these the night before. Just wrap tightly in plastic wrap and freeze.