Blueberry Maple Breakfast Bake
A delicious Blueberry Maple Breakfast Bake that can be prepared the night before.
Equipment
- baking dish
Ingredients
- 1 loaf rustic white bread, crusts removed, bread cut into 1-inch cubes (about 10 cups)
- 4 ounces cream cheese, cut into small cubes (about 1 cup)
- 2 cups fresh or frozen blueberries divided
- 8 eggs beaten
- 1.5 cups milk
- ¼ cup melted butter
- ¼ 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
Can be prepared the night before and baked before serving.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 300mgPotassium: 280mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg
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