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6 slices of cinnamon swirl bread, cubed

8 oz cream cheese, cubed

1 (21oz) can blueberry pie filling (or homemade)

6 large eggs

1/4 cup maple syrup

1 cup milk

1/2 t cinnamon

Butter 8 x 8 pan

spread half the bread cubes on bottom of pan

scatter cream cheese cubes over bread

top with half the pie filling

top with remaining bread cubes

mix eggs, syrup, and milk and pour over top

cover with the rest of the pie filling and sprinkle with cinnamon.

Cover and freeze up to 3 months

defrost in fridge and bake covered 30 min, uncover and bake another 30 min.

Serve with syrup if desired

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