Blueberry Brunch Bake Recipe

4 3 7
Blueberry Brunch Bake Recipe
Blueberry Brunch Bake Recipe photo by Taste of Home
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Blueberry Brunch Bake Recipe

Read Reviews
4 3 7
Publisher Photo
This recipe is especially nice for overnight company. It's simple to make the day before and then pop in the oven in the morning. Just sit back and enjoy your guest and a great breakfast. —Carol Forcum Marion, Illinois
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 50 min.

Ingredients

  • 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
  • 8 eggs
  • 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, optional
  • Additional maple syrup

Directions

Place half of the bread cubes in a greased shallow 3-qt. baking dish. Sprinkle with blueberries.
In a large bowl, beat cream cheese until smooth. Beat in the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually add milk and 1/3 cup syrup until blended. Pour half over the bread. Top with the remaining bread and cream cheese mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 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 syrup. Yield: 6-8 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Brunch Bake in Quick Cooking March/April 2003, p27

  • 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
  • 8 eggs
  • 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, optional
  • Additional maple syrup
  1. Place half of the bread cubes in a greased shallow 3-qt. baking dish. Sprinkle with blueberries.
  2. In a large bowl, beat cream cheese until smooth. Beat in the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually add milk and 1/3 cup syrup until blended. Pour half over the bread. Top with the 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 20-25 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 syrup. Yield: 6-8 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Brunch Bake in Quick Cooking March/April 2003, p27

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Reviews forBlueberry Brunch Bake

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cookbobbi User ID: 3115706 124861
Reviewed Feb. 6, 2011

"It was easy to make. Nothing to write home about but it tasted good."

MY REVIEW
[email protected] User ID: 5407286 46702
Reviewed Dec. 30, 2010

"Great! Takes time to make, but makes a ton"

MY REVIEW
debjogreene User ID: 1670975 46701
Reviewed Sep. 28, 2009

"I recently made this recipe for my family get-together. It was a huge hit and everyone requested the recipe! I recently made it again with huckleberries and it was just wonderful."

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