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Blueberry Breakfast Bake




Source of Recipe


Whole Foods


Recipe Introduction


Serves 8
Serve this sweet and custardy breakfast bake for breakfast or brunch. It’s assembled the night before, so pulling together a delicious breakfast for guests is a snap.

Also a good dessert when served with a scoop of vanilla ice cream



List of Ingredients




1 (12-ounce) day-old baguette, cut into 1/2-inch cubes
1 pint blueberries, divided
12 ounces Neufchâtel cheese, softened
1/2 cup sugar
8 eggs*
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2/3 cup milk
Maple syrup (optional)





Recipe



Place half of the bread cubes in a greased 9- x 13-inch baking dish. Sprinkle with blueberries, reserving a few for garnish.

In a mixing bowl, beat cheese and sugar until smooth. Beat in the eggs, sour cream, vanilla and cinnamon. Gradually add milk until blended. Pour half over bread. Top with remaining bread, then remaining cheese mixture. Cover and chill overnight or up to 24 hours.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350ºF about 30 minutes. Uncover and bake about 25 minutes longer, or until a knife inserted near the center comes out clean. Sprinkle with reserved blueberries. Let stand 5 minutes. Serve with maple syrup, if desired.