• 1 c. brown sugar, packed
• 1/2 c. butter
• 2 T. corn syrup
• 1 c. chopped pecans (optional)
• 8 to 10 c. Italian bread, cubed & divided
• 2 oz. cream cheese
• 3 c. blueberries
• 1 c. sugar
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 6 eggs
• 2 c. milk
• 1 t. vanilla extract
• 1/4 tsp. salt

1. Combine brown sugar, butter and corn syrup in small saucepan and cook over medium heat until thickened, stirring constantly. Pour into 9x13" baking dish. Sprinkle pecans over the syrup. Place 1/2 of the bread cubes evenly over the mixture in the pan. Slice the cream cheese into 4 thin slices, cut each slice into cubes and arrange over the bread cubes. Sprinkle on the blueberries. Mix sugar, cinnamon and nutmeg together then sprinkle over the berries. Top with remaining bread cubes. Beat together the eggs, milk, vanilla and salt. Pour evenly over the whole dish, making sure to moisten all of the bread. Do not stir. Cover and refrigerate for 7 hours or overnight. Take out of refrigerator about 30 minutes before baking. Bake, uncovered, at 350º for about 1 hour, until browned. Let stand 15 - 20 minutes (or until firm), then turn upside down onto service platter and cut into squares.

Recipe by a friend of Vicki's, which I feel speaks highly for its merits. -Liz