Ingredients

1 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 cup chopped pecans
8-10 cups cubed Italian bread (approximately 10 slices, 3/4-inch thick)
2 oz. cream cheese (can use lite)
3 cups fresh or frozen blueberries (can substitute thinly sliced apples or other fruits)
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
6 large eggs
2 cups milk
1 teaspoon vanilla
1/4 teaspoon salt

Directions

Combine brown sugar, butter and corn syrup in a small saucepan and cook over medium heat until thickened, stirring constantly. Pour into a 13x9-inch baking dish and sprinkle the pecans over the syrup. Place 4 heap-ing cups of the cubed bread evenly over the caramel in the pan.

Slice the cream cheese into four thin slices. Cut each one in half lengthwise and then cut into small cubes. Arrange these evenly over the cubed bread. Next sprinkle the blueberries over the top of the bread and cheese cubes.

Mix the sugar, cinnamon and nutmeg together and pour over the blueberries. Finish with the remaining bread cubes, forming a layer over the blueberries and sugar.

Beat the eggs; add the milk, vanilla and salt and pour evenly over the whole dish, making sure that the bread is moistened. Cover the baking dish and chill in the refrigerator for 8 hours or overnight.

Take the dish out of the fridge approximately 30 minutes before baking.

Bake, uncovered, in a preheated 350 F oven for 1 hour or until lightly browned. Let stand for 15-20 minutes to firm up. Turn upside down onto a serving platter and cut into pieces. Serves 8.

Each serving contains 613 calories, 27g fat, 10g protein, 88g carb, 514mg sodium, 43mg cholesterol.