Description
Start your day with a delightful Blueberry Maple Breakfast Bake that combines the sweetness of blueberries and maple syrup with creamy cream cheese, baked to perfection in a casserole dish. This easy-to-make breakfast casserole is a perfect treat for weekend brunches or special occasions.
Ingredients
Units
Scale
Bread Cubes:
- 1 loaf rustic white bread, crusts removed, bread cut into 1-inch cubes (about 10 cups)
Cream Cheese Layer:
- 4 ounces cream cheese, cut into small cubes (about 1 cup)
Blueberry Layer:
- 2 cups fresh or frozen blueberries, divided (if using frozen berries, defrost and drain them first)
Egg Mixture:
- 8 eggs, beaten
- 1 1/2 cups milk
- 1/4 cup melted butter
- 1/4 cup maple syrup plus more for serving
Instructions
- Preheat the oven to 350°F: Grease an 8 or 9-inch square baking dish.
- Layer the cubed bread, cream cheese, and blueberries in baking dish: Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and half of the blueberries over the bread. Top with remaining bread cubes and blueberries.
- Combine the eggs, milk, maple syrup, and melted butter: Pour over bread mixture.
- To make ahead, cover and chill overnight, and proceed the next morning to bake.
- Bake: Bake at 350°F until a knife inserted in the center comes out clean, about 1 hour to 1 hr 20 min. Cover with aluminum foil if you notice the edges browning too much during baking.
- Serve: Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup.
Notes
- This breakfast bake can be prepared the night before and baked in the morning for a convenient brunch option.
- Experiment with different berries or a mix of berries for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 223
- Sugar: 15g
- Sodium: Unknown
- Fat: 15g
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: 15g
- Fiber: Unknown
- Protein: 8g
- Cholesterol: Unknown
