Blueberry Breakfast Casserole
A great recipe for a weekend breakfast with a little planning.
Steps
Two nights ahead: cut bread into 1 / 2 inch cubes and spread evenly over a baking sheet\\.
Covered loosely with foil.
One night ahead , assemble casserole.
In a greased 9x13 inch baking dish , layer half of the bread cubes.
Cut brick of cream cheese into 1 / 2 inch cubes and sprinkle over bread.
Layer blueberries over cream cheese.
Top with remaining bread.
In a mixing bowl , whisk together milk , eggs , maple syrup , vanilla and cinnamon.
Pour evenly over casserole.
Cover dish and refrigerate up to 24 hours.
Remove casserole from refrigerator in morning and bake at 375 for 25 minutes , covered.
Remove foil and continue baking an additional 25 minutes , until casserole has puffed , do not brown.
Remove from oven and allow to stand 10 minutes before serving.
Refrigerate remaining portion , reheats well.
Ingredients
challah, frozen blueberries, cream cheese, eggs, milk, maple syrup, vanilla, cinnamon