Ingredients
1 loaf challah bread - cut into 1 inch cubes
1 8oz package cream cheese
6 large eggs
2 cups 1/2n1/2
2 cups milk
1 stick butter - melted
Nutmeg / Cinnamon / Spices to taste
16 oz of blueberries or strawberries (or any berries)
1 jar of blueberry or strawberry preserves (peach preserves also works nicely with the blueberries)
Preparation
Lightly grease or butter a 9x13 glass baking dish. Arrange 1/2 of the bread cubes in the dish. Break the cream cheese into small pieces and scatter over the bread. Top with the remaining bread. Whisk eggs, 1/2n1/2, milk, butter, and spices together. Pour liquid over bread. Cover tightly with plastic cling wrap and press to encourage the bread to absorb the liquid. Place a weight on top of the covered casserole and refrigerate overnight. Bake, covered with tin foil at 350 degrees for 30 minutes. Uncover and bake for 20-30 more minutes.
While the casserole is baking, wash and drain the berries. Mix berries with the jam or preserves on the stovetop (medium heat) for about 30 minutes. Add in a little cornstarch to thicken if desired.
Top the casserole with the berry compote.
