Recipes

In mid-July, I buy big boxes of blueberries at the local fruit market and freeze them in individual, one-cup containers. All winter long, I add this wonderful fruit to muffins, coffee cakes, and this delectable dessert.

Leticia A. Zehr
Lowville, NY

1 loaf Italian bread, cubed, divided
1 pint blueberries, divided
8 ozs. cream cheese, cubed, divided
6 eggs
1½ cups milk

1. Place half the bread cubes in the slow cooker.

2. Drop half the blueberries over top the bread.

3. Sprinkle half the cream cheese cubes over the blueberries.

4. Repeat all 3 layers.

5. In a mixing bowl, whisk together eggs and milk. Pour over all ingredients.

6. Cover and cook on Low until the dish is custardy and set.

7. Serve with maple syrup or blueberry sauce.

Variation: Add 1 tsp. vanilla to Step 5.

Excerpted from Fix It and Forget It 5 Ingredient Favorites
Copyright © 2006 by Phyllis Pellman Good. All rights reserved.