blueberry breakfast cassereole
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.
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prep time
10 Min
cook time
35 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1/2 - loaf sara lee artesano sandwich bread
- 1 1/2 cups fresh blueberries
- 8 ounces cream cheese, softened
- 3 eggs
- 1/3 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons vanilla
- 1 cup milk
- maple syrup, optional
How To Make blueberry breakfast cassereole
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Step 1Lightly grease a 9 inch baking dish. Preheat oven to 350 F.
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Step 2Cut bread into cubes (can remove crust if desired, but not necessary). Place in the prepared baking dish. Add blueberries evenly over top of bread.
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Step 3Use 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.
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Step 4Pour the liquid mix evenly over the bread & blueberries. Bake for 35-40 minutes, until edges are browned and center is puffy and appears set.
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Step 5If desired, sprinkle with powdered sugar. Serve with warmed maple syrup at the table, optional.
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