Blueberry Cream Cheese Breakfast Bake
This Blueberry Cream Cheese Breakfast Bake is a delightful twist on traditional French toast, combining the creamy goodness of light cream cheese with the tart sweetness of fresh or frozen blueberries. Perfect for breakfast gatherings or a cozy family brunch, this make-ahead recipe allows you to prepare your dish the night before, so you can simply bake it in the morning. Lightly sweetened and wonderfully fluffy, it’s sure to be a hit with everyone at the table. Serve it warm with a drizzle of homemade blueberry sauce for an extra burst of flavor!
N/A
Servings
450
Calories
9
Ingredients
Ingredients
white bread
12 slices (day-old, crusts removed, cut into 1-inch cubes)
light cream cheese
2 (8 ounce) packages (cubed)
blueberries
2 cups (fresh or frozen)
eggs
12 (or equivalent egg substitute)
skim milk
2 cups (none)
maple syrup
1/3 cup (none)
sugar
1 cup (none)
cornstarch
2 tablespoons (none)
water
1 cup (none)
Instructions
1
Cut the day-old white bread into 1-inch cubes and place half of them in a lightly greased 13-inch x 9-inch x 2-inch baking dish.
2
Cube the light cream cheese into 1-inch pieces and distribute evenly over the layer of bread in the baking dish.
3
Sprinkle the fresh or frozen blueberries over the cream cheese and then top with the remaining bread cubes.
4
In a large mixing bowl, whisk together the eggs (or egg substitute), skim milk, and maple syrup until well incorporated.
5
Pour the egg mixture evenly over the layered bread, cream cheese, and blueberries. Ensure all the bread is soaked. Cover the dish with plastic wrap and refrigerate for 8 hours or overnight to allow the flavors to meld.
6
About 30 minutes before baking, remove the dish from the refrigerator to bring it to room temperature.
7
Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 30 minutes.
8
After 30 minutes, remove the foil and bake for an additional 25-30 minutes, or until the French toast is golden brown and the center is set.
9
While the bake is cooking, prepare the blueberry sauce. In a saucepan, combine the sugar and cornstarch, then add the water and stir well.
10
Bring the mixture to a boil over medium heat, stirring constantly for about 3 minutes.
11
Add the remaining blueberries and reduce the heat. Allow the sauce to simmer for 8-10 minutes, or until the berries have burst and the sauce thickens.
12
Serve warm slices of the Blueberry Cream Cheese Breakfast Bake drizzled with the blueberry sauce.
Nutrition Information
15g
Fat
60g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Blueberry Cream Cheese Breakfast Bake?
It is a delightful twist on traditional French toast that combines light cream cheese with fresh or frozen blueberries in a make-ahead casserole format.
Can I use fresh or frozen blueberries?
Yes, you can use either fresh or frozen blueberries for both the bake and the homemade sauce.
What kind of bread is best for this recipe?
The recipe calls for day-old white bread with the crusts removed, cut into 1-inch cubes.
How should I prepare the bread?
You should remove the crusts and cut the bread into 1-inch cubes before layering it in the baking dish.
Can I make this recipe the night before?
Yes, this is a make-ahead recipe that requires refrigeration for at least 8 hours or overnight before baking.
What type of cream cheese is used?
The recipe uses two 8-ounce packages of light cream cheese, cubed into 1-inch pieces.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How long does the dish need to bake?
Bake for 30 minutes covered with foil, then an additional 25-30 minutes uncovered until golden brown.
Do I need to let the dish sit after taking it out of the fridge?
Yes, remove the dish from the refrigerator about 30 minutes before baking to bring it to room temperature.
What is the blueberry sauce made of?
The sauce is made from sugar, cornstarch, water, and blueberries.
How do I thicken the blueberry sauce?
The sauce thickens by boiling the sugar, cornstarch, and water mixture for about 3 minutes before adding the berries and simmering.
Can I use an egg substitute?
Yes, you can use 12 large eggs or an equivalent amount of egg substitute.
What type of milk should I use?
The recipe specifies using 2 cups of skim milk.
Is there maple syrup in this recipe?
Yes, 1/3 cup of maple syrup is whisked into the egg and milk mixture.
How many calories are in a serving?
Each serving contains approximately 450 calories.
What is the fat content?
There are 15 grams of fat per serving.
How much protein is in this breakfast bake?
The dish provides 12 grams of protein per serving.
What is the carbohydrate count?
There are 60 grams of carbohydrates per serving.
What size baking dish do I need?
Use a lightly greased 13-inch x 9-inch x 2-inch baking dish.
How do I layer the ingredients?
Layer half the bread cubes, then all the cream cheese and blueberries, and top with the remaining bread cubes.
Should I grease the baking dish?
Yes, the baking dish should be lightly greased before adding the ingredients.
How long should the sauce simmer?
Simmer the sauce for 8-10 minutes until the berries have burst and it has thickened.
Can this recipe be served as a dessert?
Yes, while intended for breakfast or brunch, its sweet profile allows it to be served as a dessert.
How many eggs are required?
The recipe requires 12 large eggs.
Can I use frozen berries for the sauce?
Yes, the sauce can be made with either fresh or frozen blueberries.
Is the bread soaked before baking?
Yes, the egg mixture is poured over the bread and it sits in the refrigerator to ensure all the bread is soaked.
What are the primary tags for this recipe?
The primary tags include breakfast, french toast, blueberries, cream cheese, make-ahead, and brunch.
How do I know when the bake is done?
It is ready when the French toast is golden brown and the center is set.
Does the recipe use cornstarch?
Yes, 2 tablespoons of cornstarch are used to thicken the blueberry sauce.
What is the total number of ingredients?
There are 9 ingredients in total for this recipe.