3, 8-oz French baguettes

8 oz cream cheese

2 tsp vanilla, divided

2 cups powdered sugar

2 cups fresh blueberries

6 eggs

2 cups milk

3/4 cup sugar, divided

1 1/2 tsp ground cinnamon

Grease a 3-quart baking dish. Cut each baguette into 1-inch slices, cutting to but not through the bottom of the loaf. For filling, in a medium bowl, beat cream cheese and 1 teaspoon of vanilla until smooth. Beat in the powdered sugar until combined. Fold in the blueberries. Arrange the baguettes side by side in the prepared dish. Spoon the filling between the baguette slices.

In a large bowl, whisk together the eggs, milk, 1/2 cup sugar, remaining 1 teaspoon of vanilla, and 1/2 teaspoon cinnamon. Pour over the bread. Cover and chill overnight.

Preheat the oven to 350 F. Uncover the dish. In a small bowl, stir together the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle over the bread. Bake, uncovered, 45 minutes or until the egg mixture is set, covering with foil the last 15 minutes, if necessary, to prevent overbrowning. Remove and let cool slightly.

Recipe courtesy of Angela Rouch, Peru