Description
A cozy, make-ahead breakfast blending sweet cream cheese pockets with juicy blueberries, baked into a golden casserole.
Ingredients
Scale
- 1 loaf of brioche or challah bread
- 8 ounces cream cheese, cubed
- 2 cups blueberries, fresh or frozen
- 6 large eggs
- 2 cups milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Powdered sugar for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish. Cut the bread into cubes and spread half in the greased baking dish.
- Distribute the cream cheese cubes and blueberries over the bread layer, then add the remaining bread cubes on top. In a separate bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and salt. Pour this mixture evenly over the bread layers so all pieces are moistened.
- Cover and refrigerate for at least 1 hour, or overnight for best results to let the custard soak in. Bake, uncovered, for 45-55 minutes, until the top is golden brown and the casserole is set in the center.
- Let it cool for a few minutes, then dust with powdered sugar before serving.
Notes
For best results, use day-old bread and keep frozen blueberries unthawed before adding.
- Prep Time: 75 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 16g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 300mg