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Blueberry Breakfast Bake

Source of Recipe

Betty Crocker's Living w/ Cancer Cookbook (posted by Stella at recipecircus)


List of Ingredients

8 slices white bread, cut into 1-inch pieces
8 oz reduced fat cream-cheese - chilled and cut into pieces
1 cup fresh or frozen blueberries
8 eggs or 2 cups fat-free cholesterol-free egg product
1 1/2 cups milk
1 cup blueberry syrup* (see below)


Recipe

Grease bottom and sides of rectangular baking dish, with shortening. Spread half of the bread pieces evenly in baking dish. Top with cream cheese. Sprinkle with blueberries. Spread remaining bread over blueberries. Beat eggs and milk in medium bowl with fork or wire whisk until blended; pour over bread. Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.
Heat over to 350 degrees. Bake in covered baking dish 30 minutes. Uncover and bake 25 to 30 minutes or until top is puffed and center is set. Serve with blueberry syrup. YIELD: 8 Servings

* Blueberry Syrup:
Ingredients:
1 cup blueberries
1/2 cup maple syrup

Heat the blueberries and syrup in a small saucepan for about 3 minutes. Pour the syrup through a sieve; press the blueberries to extract the juice.