Blueberry Breakfast Bake

Blueberry Breakfast Bake calls for frozen or fresh blueberries, so you can whip it up on a whim at any time of year!

Ingredients

  • 1 loaf (14 ounces) sliced, firm textured white bread, crusts removed, divided
  • 2 cups fresh or frozen blueberries, divided
  • 4 ounces light cream cheese (from an 8-ounce package), cut in ¼-inch cubes
  • 8 eggs, beaten
  • 1-½ cups lowfat milk
  • ¼ cup maple syrup
  • ¼ cup melted butter

Instructions

  1. Preheat oven to 350°F
  2. Remove crusts from bread
  3. Cut in 1-inch cubes (makes about 10 cups)
  4. Cut cream cheese in small cubes (makes about 1 cup)
  5. Grease 9-x-9-2-inch baking dish
  6. Place half of the bread cubes in the dish
  7. Scatter cream cheese cubes and 1 cup of blueberries over the bread
  8. Top with remaining bread cubes and blueberries
  9. In a bowl, combine eggs, milk, maple syrup and butter
  10. Carefully pour over bread mixture
  11. Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much
  12. To serve, cut in squares
  13. Accompany with additional maple syrup, if desired

Quick notes

YIELD: 9 portions

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