• 20 slices cubed White Wheat bread, including crusts
• 8 ounces cream cheese
• 1 cup fresh blueberries
• 1 cup fresh cranberries
• 24 eggs well beaten
• 1 1/2 cups of real maple syrup
• 3 cups skim milk
• 1 1/2 cups half and half
• 1 Tbsp cinnamon
• 1 stick melted butter (opt.)

Grease 12 inch by 18 inch or (2) 9 inch by 13 inch pans well. Scatter 2/3 of the bread in pan. Pinch off 1/2 inch bits of cream cheese and scatter on top. Scatter blueberries & cranberries over and top with remaining bread.

Mix well beaten eggs, maple syrup, skim milk and half & half. Add cinnamon and blend briefly. Pour the egg mixture over bread. Mash bread down slightly with spatula and add extra blueberries & cranberries to distribute color evenly. Cover and refrigerate overnight.

Bake 325 degrees 1 hour and 20 minutes uncovered until lightly browned. Can be broiled briefly to very lightly brown, if necessary.

Top with melted butter and serve with real maple syrup and spicy sausage. We love it with a bowl of freshly cut seasonal fruit.