“This is just amazing! Sooo delish! This is a keeper for sure! This is wonderful for a weekend family brunch. Just be prepared to feed the neighbors when they get a whiff of this! This says that it serves 24, but I guess I'm heavy-handed, because I got something like 8-10 servings! Guess it depends! Source: RazzleDazzle”
READY IN:
46hrs 20mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 1/2 the bread cubes on the bottom of a spray-coated 12x20x2" pan. Scatter cream cheese, 2°C of blueberries, and orange zest over bread. Place remaining bread cubes over blueberries.
  2. Mix together eggs, milk, and maple syrup. Pour evenly over entire pan. Cover and refrigerate 4 hours or overnight.
  3. Preheat oven to 350°F Bake covered for 40 minutes. Uncover, bake an additional 30 - 40 minutes, or until puffed, browned, firm and thoroughly cooked. Cut into 24 squares and keep warm.
  4. For sauce: in a large pot, thoroughly blend sugar and cornstarch. Stir in water. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens, and turns clear - about 7-8 minutes.
  5. Stir in blueberries and simmer until berries pop. Remove from heat and stir in butter and lemon juice. Keep warm.
  6. To serve: pour about 1/4 to 1/2°C sauce over the hot blueberrry bread.

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