Casserole: Blueberry Brunch Bake
Source of Recipe
posted to rc by swtsara
List of Ingredients
1 loaf (1 pound/450 g) day-old French bread, cut into 1/2-inch (12-mm)
cubes
1-1/2 cups (360 ml) blueberries
12 oz. (336 g) cream cheese, softened
8 eggs
1/2 cup (120 ml) plain yogurt
1/3 cup (80 ml) sour cream
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon (2.5 ml) ground cinnamon
1/2 cup (120 ml) milk
1/3 cup (80 ml) maple syrup
Additional blueberries, optional
Additional maple syrupRecipe
Place half of the bread cubes in a greased shallow 3-quart (3-liter) baking dish. Sprinkle with blueberries. In a mixing bowl, beat cream cheese until smooth. Beat in the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually add milk and 1/3 cup (80 ml) syrup until blended.
Pour half over the bread. Top with the remaining
bread and cream cheese mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350 F (180 C) for 30 minutes. Uncover; bake 20-25 minutes longer or until a knife inserted near the center comes out clean.
Sprinkle with additional blueberries if desired. Let stand for 5 minutes. Serve with syrup.
Makes 6-8 servings.
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