Serves 6

• A 20 oz. slightly stale loaf of bread, cubed.

Avoid Wonder-Bread types; they can make the casserole gummy.

• 1 (8-ounce) package cream cheese, cubed

• 1 cup fresh or frozen blueberries

• 12 eggs, beaten

• 2 cups milk

• 1 teaspoon vanilla

• 1 1⁄3 cups maple syrup

• Powdered sugar

• Maple or blueberry syrup

Place half the bread cubes in a greased 9 x 13inch pan. Layer cream cheese cubes evenly over bread. Sprinkle blueberries over top. Cover with the remaining bread cubes.

In a large bowl, whisk together the eggs, milk, vanilla and syrup.

Drizzle the egg mixture evenly over bread.

Cover and refrigerate 2 hours or overnight; remove 30 minutes prior to baking.

Preheat oven to 350 degrees F. Let casserole come to room temperature, then cover with aluminum foil and bake 30 minutes. Uncover and bake 25-30 minutes more, or until center is firm and top is golden brown. Lightly dust casserole with the powdered sugar. Serve with blueberry or maple syrup.

Sausage–Hash Brown Breakfast Bake

Serves 6-8

• 3 1⁄2 cups frozen shredded hash browns

• 1 pound sausage, browned and drained

• 1 cup grated cheddar cheese

• 6 eggs, beaten

• 3⁄4 cup milk

• 1 teaspoon dry mustard

• 1⁄2 teaspoon salt

• 1-1⁄2 teaspoons black pepper

Spread the hash browns into the bottom of a greased 9 x 13-inch pan. Sprinkle cooked sausage and cheese over top.

In a bowl, combine the eggs, milk, dry mustard, salt and pepper. Pour egg mixture evenly over sausage and hash browns. Cover and refrigerate 2 hours or overnight. Remove from refrigerator 20 minutes before baking.

Preheat oven to 350 degrees F. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 5–8 minutes more, or until center is set.