Tuesday, May 26, 2015
Blueberry Brunch Bake
Makes 8 servings
1 loaf (1 pound) day old french bread , cut into 1/2-inch cubes
1-1/2 cups fresh or frozen unsweetened blueberries
12 ounces cream cheese , softened
1/2 cup plain yogurt
1/3 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup milk
1/3 cup maple syrup
Additional blueberries and maple syrup , optional
1 . Place half of the bread cubes in a greased shallow 3-quart baking dish . Sprinkle with blueberries .
2 . In a large mixing bowl , beat cream cheese until smooth . Beat in eggs , yogurt , sour cream , vanilla and cinnamon . Gradually add milk and 1/3 cup of syrup until blended . Pour half over the bread . Top with remaining bread and cream cheese mixture . Cover and refrigerate overnight .
3 . Remove from the refrigerator 30 minutes before baking . Cover and bake at 350* for 30 minutes . Uncover , bake 20 to 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 additional syrup.
If using frozen blueberries , do not thaw before adding to batter .
Taste and convenience is what this recipes provides , which makes it eapecially nice for overnight company . It's simple to make the day before and then bake it in the morning . Just sit back and enjoy your guests and a great breakfast.