Real Recipes From Real Home Cooks ®

blueberry breakfast cassereole

Recipe by
Lori L (JostLori)
San Diego

An easy and fragrant bread pudding for breakfast! This isn't an overly sweet bread pudding, so feel free to enjoy with some warmed maple syrup over the top. (Or, increase sugar to your taste). We like it with more fresh blueberries and maple syrup on top. NOTE: any sandwich bread will do, but Sara Lee Artesano white bread holds up very well in this recipe. If using other brands, it helps to dry the bread cubes in the oven for about 5 minutes.

yield 6 serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For blueberry breakfast cassereole

  • 1/2
    loaf sara lee artesano sandwich bread
  • 1 1/2 c
    fresh blueberries
  • 8 oz
    cream cheese, softened
  • 3
  • 1/3 c
  • 1 1/2 tsp
    ground cinnamon
  • 1 1/2 tsp
  • 1 c
  • maple syrup, optional

How To Make blueberry breakfast cassereole

  • 1
    Lightly grease a 9 inch baking dish. Preheat oven to 350 F.
  • 2
    Cut bread into cubes (can remove crust if desired, but not necessary). Place in the prepared baking dish. Add blueberries evenly over top of bread.
  • 3
    Use an electric mixer to cream the sugar, cream cheese and eggs. Add vanilla and cinnamon. Beat until smooth. Add the milk slowly while the mixer is running.
  • 4
    Pour the liquid mix evenly over the bread & blueberries. Bake for 35-40 minutes, until edges are browned and center is puffy and appears set.
  • 5
    If desired, sprinkle with powdered sugar. Serve with warmed maple syrup at the table, optional.

Categories & Tags for Blueberry Breakfast Cassereole: