BLUEBERRY BREAKFAST CASSEROLE

2 cups fresh Florida blueberries, rinsed and dried
8 large eggs, beaten
¼ cup maple syrup
1 loaf of your favorite bread
1½ cups low fat milk
4 ounces low-fat cream cheese (cold so it can be cubed)
¼ cup butter, melted
Cooking pan spray

Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Cut cream cheese into small cubes.

Lightly spray a 9x9x2-inch baking dish. Place half of the bread cubes in the dish. Evenly place the cream cheese cubes and 1 cup of the blueberries over the bread. Add the remaining bread cubes and blueberries. In a medium-sized bowl, combine eggs, milk, maple syrup and butter. Slowly pour egg mixture over bread. Cover casserole with foil and bake for around 45 minutes. Insert a tooth pick in the center of the casserole, and if the toothpick comes out clean, remove the foil so the casserole can brown on top. Let cool slightly and serve warm with extra maple syrup on the side.