Blueberry Maple Breakfast Bake
A delicious Blueberry Maple Breakfast Bake made with rustic white bread, cream cheese, and fresh blueberries, perfect for breakfast.
Equipment
- Oven
- baking dish
Ingredients
Bread and Filling
- 1 loaf rustic white bread, crusts removed, 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
Egg Mixture
- 8 large eggs beaten
- 1.5 cups milk
- 0.25 cup melted butter
- 0.25 cup maple syrup plus more for serving
Instructions
Preparation
- Preheat the oven to 350°F. Grease an 8 or 9-inch square baking dish.
- Layer the cubed bread, cream cheese, and blueberries in the baking dish. Place half of the bread cubes in the dish, sprinkle with cream cheese cubes and half of the blueberries, then top with remaining bread cubes and blueberries.
- Combine the eggs, milk, maple syrup, and melted butter, then pour over the bread mixture. *To make ahead, cover and chill overnight, and proceed the next morning to 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 the edges brown too much during baking.
- Let stand for 10 minutes before serving. Cut into squares to serve and enjoy with additional maple syrup.
Notes
Can be prepared ahead of time and stored overnight in the refrigerator before baking.
Nutrition
Serving: 1squareCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg
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