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Blueberry Breakfast Bake


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  • Sauce:
  • 12 slices day old bread, cut in 1 inch cubes
  • 1 8 oz pkg cream cheese, cut in 1 inch pieces
  • 1 cup blueberries
  • 12 eggs
  • 2 cups milk
  • 1/3 plus 1/4 cup maple syrup
  • 1 cup brown sugar
  • 1/3 cup unsalted butter, melted
  • 1/4 cup maple syrup
  • Blueberry sauce
  • 1 cup sugar
  • 1 Tbsp cornstarch
  • 1 cup water
  • 1 cup blueberries
  • 1 Tbsp unsalted butter



Step 1

Grease a 13x9x2 inch baking dish and add half the bread cubes. Scatter cream cheese over the bread. Top with berries then remaining bread. In a large bowl, beat eggs then add milk and 1/3 cup syrup. Mix well and pour over bread and cheese cubes.

In a separate bowl, combine brown sugar, melted butter, and remaining maple syrup. Sprinkle over casserole.

Cover and chill for 8 hours or overnight.

Preheat oven to 350. Remove from refrigerator for 30 minutes before baking. Cover and bake for 30 minutes. Uncover and bake for an additional 25-30 minutes or golden brown and center is set. Serve with sauce.


In a saucepan over med-high heat, combine sugar, cornstarch, and water. Boil for 3 minutes or un til slightly thickened, stirring constantly. Stir in blueberries and butter, reduce heat, and simmer 8-10 minutes.


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