Ingredients
1 package of Plentiful Pantry Almond Pound Cake mix
1 8 oz package of cream cheese cut into ½ inch cubes.
1 cup blueberries
6 large eggs
2 cups of half and half
2 teaspoons of cinnamon
1 teaspoon of vanilla extract
Syrup or Whipped Cream (optional)
1 8 oz package of cream cheese cut into ½ inch cubes.
1 cup blueberries
6 large eggs
2 cups of half and half
2 teaspoons of cinnamon
1 teaspoon of vanilla extract
Syrup or Whipped Cream (optional)
Instructions
Preheat oven to 325 F. Prepare Almond Pound Cake as directed. Allow to cool completly and cut into 1-inch cubes.
In a greased 8 x 8 baking dish, layer ¾ of cake cubes, cream cheese cubes, blueberries and then remaining cake cubes.
In large bowl, whisk together eggs, half and half, cinnamon and vanilla. Pour mixture evenly over cubes, cover with aluminum foil and refrigerate 4 hours or overnight.
Preheat oven to 425 F. Remove cover and bake for 30-35 minutes or until knife inserted to center comes out clean.
In a greased 8 x 8 baking dish, layer ¾ of cake cubes, cream cheese cubes, blueberries and then remaining cake cubes.
In large bowl, whisk together eggs, half and half, cinnamon and vanilla. Pour mixture evenly over cubes, cover with aluminum foil and refrigerate 4 hours or overnight.
Preheat oven to 425 F. Remove cover and bake for 30-35 minutes or until knife inserted to center comes out clean.
Cool 5 minutes and cut into slices.
Serve with syrup or whipped cream if desired.