Blueberry Breakfast Bake
This creamy, blueberry creation is great with an added touch of maple syrup.
(29) ratings
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Recipe Details:
Servings 9
Prep Time: 10 min
Cook Time: 60 min
1 loaf (14 oz.) egg challah or other white bread
4 oz. reduced-fat cream cheese
8 eggs, beaten
1 1/2 cups milk
1/4 cup maple syrup
1/4 cup melted butter
Recipe courtesy of U.S. Highbush Blueberry Council.
Prep Time: 10 min
Cook Time: 60 min
Ingredients
2 cups Naturipe® Farms blueberries, washed and divided1 loaf (14 oz.) egg challah or other white bread
4 oz. reduced-fat cream cheese
8 eggs, beaten
1 1/2 cups milk
1/4 cup maple syrup
1/4 cup melted butter
Directions
Preheat oven to 350°F. Remove crusts from bread; cut in 1-inch cubes (makes about 10 cups). Cut cream cheese in small cubes (makes about 1 cup). Grease 9-x-9-x-2-inch baking dish. Place half of the bread cubes in the dish. Scatter cream cheese cubes and 1 cup of blueberries over the bread. Top with remaining bread cubes and blueberries. In a bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture. Bake until a knife inserted in the center comes our clean, about 1 hour, covering with aluminum foil if edges brown too much. To serve, cut in squares. Accompany with additional maple syrup, if desired.Recipe courtesy of U.S. Highbush Blueberry Council.
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Blueberry Breakfast Bake
(29) ratings
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