Baked Blueberry Brunch Recipe
"Breakfast Casserole Recipes"


Baked Blueberry Brunch

24 Slices bread cubed
1 lb. Cream cheese - cut into cubes
2 C. Blueberries
1/4 C. Orange zest
24 Large eggs
1 qt. Milk
1 C. Maple syrup

3 C. Sugar
2/3 C. Cornstarch
3 C. Water
3 C. Blueberries
1 T. Lemon juice
3 T. Butter

Place 1/2 the bread cubes on the bottom of a spray-coated 12x20x2" pan. Scatter cream cheese, 2 C. of blueberries, and orange zest over bread. Place remaining bread cubes over blueberries.

Mix together eggs, milk, and maple syrup. Pour evenly over entire pan. Cover and refrigerate 4 hours or overnight.

Preheat oven to 350. Bake covered for 40 minutes. Uncover, bake an additional 30 - 40 minutes, or until puffed, browned, firm and thoroughly cooked. Cut into 24 squares and keep warm.

For sauce: in a large pot, thoroughly blend sugar and cornstarch. Stir in water. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens, and turns clear - about 7-8 minutes.

Stir in blueberries and simmer until berries burst. Remove from heat and stir in butter and lemon juice. Keep warm.

To serve: pour about 1/4 to 1/2 C. sauce over each portion. Serve hot.

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