Blueberry Breakfast Bake with Maple Syrup

Name: Blueberry Breakfast Bake with Maple Syrup
Prep time: 15 min
Total time: 9 h 15 min
Yield: 12
Ingredients: 16 slices of bread (thicker sliced bread works well); 8 ounces cream cheese; 1 cup fresh (or frozen) blueberries, more if desired (thaw if frozen); 12 eggs; 2 cups milk; 1/2 cup pure maple syrup; salt and pepper to taste; extra pure maple syrup, warmed, for serving; blueberry sauce (see recipe in Step 6 below); fresh fruit for garnish (raspberries, strawberries)

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Prep 15 min
Total 9 hr 15 min
Servings 12

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This isn't a typical breakfast bake! Blueberries and pure maple syrup add a tasty twist, making it perfect for brunch or any gathering.

by: TBSP Susan

Updated May 19, 2015

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Ingredients

16 slices of bread (thicker sliced bread works well)
8 ounces cream cheese
1 cup fresh (or frozen) blueberries, more if desired (thaw if frozen)
12 eggs
2 cups milk
1/2 cup pure maple syrup
salt and pepper to taste
extra pure maple syrup, warmed, for serving
blueberry sauce (see recipe in Step 6 below)
fresh fruit for garnish (raspberries, strawberries)

Steps

1

Spray 9x13 glass baking pan with cooking spray.
2

Remove crusts from bread. Cut slices into 1-inch cubes. (Tip: An electric knife works well to cut bread without squishing it.) Place cubes loosely in bottom of prepared pan.
3

Cut cream cheese into tiny bits. Sprinkle bits over bread. Top with blueberries.
4

In large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Sprinkle lightly with salt and pepper. Cover with aluminum foil and refrigerate at least 8 hours, or overnight.
5

Remove from refrigerator 30 minutes before baking. Preheat oven to 350° F. Bake, covered, for 30 minutes. Uncover and bake an additional 25-30 minutes, until golden brown and the center is set. Allow to cool for 10 minutes to set, then serve with blueberry sauce (see below) and warm maple syrup on the side. Garnish with sliced fresh strawberries and whole fresh raspberries if desired.
6

BLUEBERRY SAUCE: In a sauce pan, combine 1/2 cup sugar, 1 tbsp cornstarch and 1/2 cup water. Whisk to blend well. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in 2 cups fresh or frozen blueberries; reduce heat and simmer for 8 to 10 minutes, until berries have burst. Serve warm on the side for drizzling over the Blueberry Breakfast Bake. (Also terrific on pancakes, ice cream or pound cake!)

Nutrition Information

340 Calories, 14g Total Fat, 12g Protein, 43g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 340

Calories from Fat: 120

Total Fat: 14g; 21%

Saturated Fat: 6g; 30%

Trans Fat: 0g

Cholesterol: 210mg; 70%

Sodium: 320mg; 13%

Potassium: 240mg; 7%

Total Carbohydrate: 43g; 14%

Dietary Fiber: 2g; 7%

Sugars: 25g

Protein: 12g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 4%; 4%

Calcium: 15%; 15%

Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.