Blueberry Brunch Bake

Ingredients

• 4 slices white bread, cut into 1-inch pieces
• 4 ounces reduced-fat cream cheese, cut into small pieces
• 1 cup fresh blueberries
• 1/2 cup chopped pecans (optional)
• 4 eggs
• 3/4 cup fat-free half-and-half
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange zest (or lemon zest)
• 1 dash nutmeg
• 1/2 cup blueberry syrup (recommended Maple-Blueberry Syrup)
• 1/2 cup Cool Whip Lite

Directions

1. 1

   Spray a 8x8 pan with nonstick cooking spray. In a medium bowl, add bread cubes, cream cheese, blueberries (and pecans if using).

2. 2

   Beat eggs, milk, vanilla, and zest in a medium bowl until blended. Pour over bread mixture, coating well. Gently fold so as not to break up the blueberries much.

3. 3

   Gently pour mixture into the 8x8 pan and sprinkle with a bit of nutmeg. Cover tightly with foil. (You can bake now, or refrigerate for up to 24 hours Just bring to room temperature before baking).

4. 4

   Preheat oven to 350°F Bake covered for 25 minutes. Uncover and bake an additional 25 minutes more or until top is puffed and center is set. Serve with blueberry syrup and a dollop of Cool Whip.