Blueberry Breakfast Bake

8 slices of bread cut into 1" cubes
8 oz chilled cream cheese cut into 1/4" cubes
1 cup fresh (or frozen) blueberries
1 1/2 cup milk
8 eggs

Grease a 11x7x1 1/2" pan. Spread 1/2 of the bread into pan. sprinkle with
cream cheese, blueberries and remaining bread. In a separate bowl combine
eggs & milk and beat till well blended. Pour over bread mixture and cover
tightly with aluminum foil. Refrigerate for at least 8 hours but no more
than 24 hours.
Preheat oven to 350. Bake covered for 30 minutes, uncover and bake for 25-30
more until top is puffy and center is set.
Top with Blueberry Syrup