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Blueberry Brunch Bake




Source of Recipe


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Recipe Introduction


Here's a yummy breakfast you prepare the night before, so you can enjoy
your family or company in the morning instead of slaving in the
kitchen!


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 syrup

Recipe



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.