Crock Pot Blueberry Cream Cheese Bread Pudding

This recipe is my take on Blueberry Cream Cheese Stuffed French Toast with much less of the hassle.  It can be made the night before and cooked on Low for 8-9 hours in your Crock Pot, if you prefer. I like to get up real early to make it so it's ready when the rest of the family finally wakes up!

Note: This image was taken about halfway thru the cooking process.
It cooked for another 2 hours, browned more around the edges,
and rose substantially before
being finished.

Ingredients:

10-15 Slices of Bread (Use 15 or so if your bread is thin or a small sandwich loaf, use 10 or so if your bread is  thick & hearty!)

4 Eggs

1 3/4 cups Milk

1/3 cup Maple Syrup

4-8oz Cream Cheese (use 4oz if you LIKE cream cheese, 8oz if you LOVE it!)

1/2 cup Blueberries (fresh or frozen)

Cinnamon Sugar

Method:

Cut bread slices into large pieces or cubes. 

Layer the bottom of your Crock Pot with half of the cut bread. 

Cut the cream cheese into cubes and add to Crock Pot evenly distributing it over the bread.

Add 1/4 cup of the blueberries.

Sprinkle with Cinnamon Sugar. 

Top with your remaining bread and blueberries

In a large bowl whisk together Eggs, Milk & Syrup.

Pour the Egg Mixture evenly over the bread mixture in your Crock Pot.

Sprinkle again with Cinnamon Sugar.

Cover & Cook on High for 4-5 hours, until the Bread Pudding rises (poofs) up nice and high in your Crock Pot and the edges are brown.