Allright, I've made this before, and you and I are about to do it again. Feel free to vary the spicing according to your personal taste, and give us a report after the fact. Remember, this is your recipe, too.
This smells good while cooking, and tastes great when it's done.
First, take a 6-quart (+/-) crockpot and generously rub with softened butter or shortening.
Beat
10-12 eggs vigorously together with
2 tablespoons vanilla,
1 teaspoon cinnamon,
1 teaspoon salt,
1/2 or 3/4 cup sugar and
3 cups whole milk. Remember, this is your recipe, too, and you can adjust it at will.
Don't forget to rub softened butter into the crockpot. Place beaten egg mixture into the greased crockpot.
Cut
a loaf of sourdough bread, crust removed, into 2-inch squares, and stir gently into the crockpot egg mixture.
Cube
two eight-ounce packages cream cheese, and drop in dollops over the soggy bread. Do not stir at this point, this works best in layers.
Gently sprinkle
one or two bags frozen wild blueberries onto the mixture, depending on the capacity of your crock. I use frozen wild blueberries because they have less moisture than fresh, don't bleed quite as much, and are available year-round.
You can never have enough blueberries, but you can be tempted to fill the crockpot beyond its capacity, and this dish will grow! Leave a couple of inches growing room in the crock pot.
Cook on low setting for six hours or high setting for three hours. Use a combination of both temps if you have time issues. Egg mixture will rise, propelling the blueberries, but should not push as high as the lid.
After the rise, if the dish has risen and looks too moist, cook uncovered for the final twenty minutes.
Sprinkle lightly with cinnamon and serve. Do not stir. Serve in the warm crockpot, accompanied by a container of maple syrup, for the sugar-needy!
How did it work for you?
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