Blueberry Breakfast Bake
"From WholeFoodsMarket.com
We love this drenched in maple syrup.
Assemble the night before! Prep time does not include sitting in the refrigerator overnight."
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 12 ounces baguette, day-old and cut into 1/2-inch cubes
- 1 pint blueberries, divided
- 12 ounces neufchatel cheese, softened
- 1⁄2 cup Splenda sugar substitute
- 8 eggs
- 1 cup light sour cream
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 2⁄3 cup skim milk
directions
-
Day before:
- 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.
-
Day of:
- 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.
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RECIPE SUBMITTED BY
Paris D
United States
If the comments say My kids loved it! then I will probably think it's bland or otherwise yucky... so I don't make recipes that have a lot of My kids loved it! comments.
