Zutaten für Blueberry Morning Breakfast
- Egg Bread
- 4 ounces cream cheese, softened
- 2 cups fresh or frozen blueberries
- 6 large eggs
- Maple Syrup
- 1/4 cup granulated sugar (for sauce)
- Half And Half Cream
- 1/2 cup water (for sauce)
- 2 tablespoons cornstarch (for sauce)
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Zubereitung von Blueberry Morning Breakfast
- Preheat oven to 350°F (175°C). Grease a 13x9 inch casserole dish.
- Arrange 4 slices of bread in the bottom of the prepared dish.
- Spread the softened cream cheese evenly over the bread.
- Sprinkle half of the blueberries over the cream cheese.
- Top with the remaining 4 slices of bread.
- In a large bowl, whisk together the eggs, sugar, maple syrup, and half-and-half until well combined.
- Pour the egg mixture evenly over the bread, ensuring all slices are moistened.
- Bake for 60-70 minutes, or until golden brown and set.
- While the casserole bakes, prepare the blueberry sauce:
- In a small saucepan, whisk together 1/4 cup sugar and 2 tablespoons cornstarch.
- Gradually whisk in 1/2 cup water until smooth.
- Cook over medium heat, stirring constantly, until the sauce thickens (about 5 minutes).
- Stir in the remaining 1 cup blueberries and simmer for about 10 minutes, or until the blueberries are tender and the sauce has thickened slightly.
- Serve the warm blueberry breakfast casserole immediately, topped with the delicious blueberry sauce.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
137g
Fat
40g
Carbs
13g
