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Blueberry Maple Breakfast Bake
Breakfasts

Blueberry Maple Breakfast Bake

Yields:
9 portions

Ingredients

 

  • 1 loaf (14 ounces) Egg challah or other white bread
  • 4 ounces reduced-fat cream cheese
  • 2 cups fresh or frozen blueberries, divided
  • 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-9-2-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.

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