Preparation
- Preheat oven to 400˚F (200˚C).
- In a bowl, combine softened cream cheese, sugar, and cinnamon.
- Add eggs and heavy cream and whisk until well combined. Set aside.
- Cut a rectangle along the top of the loaf of french bread and pull out the part you cut along with the soft inside of the loaf. Set the “bread boat” aside.
- Tear apart the rectangle and soft inside of the bread that you removed into little bite-size pieces.
- Gently, fold the bread pieces and blueberries into the egg mixture until all of the liquid is absorbed.
- Place the “bread boat” on a baking sheet lined with parchment paper and pour in the bread and egg mixture.
- Bake for 30-40 minutes or until the top is golden brown. If the top is browning too quickly, cover the top of the boat in foil for the remaining time.
- Let cool before cutting into slices and serve with maple syrup.
- Enjoy!
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