Ingredients for Blueberry Breakfast Casserole
- Challah
- Frozen Blueberries
- 8 ounces cream cheese, cubed
- 4 large eggs
- 2 cups milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
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How to Make Blueberry Breakfast Casserole
- **Two nights ahead:** Preheat oven to 350°F (175°C). Cut 1 loaf (about 1 pound) of day-old bread into 1/2-inch cubes. Spread evenly on a baking sheet and bake for 10-12 minutes, until lightly golden. Let cool completely.
- **One night ahead:** Assemble the casserole. Grease a 9x13 inch baking dish.
- Layer half of the toasted bread cubes in the prepared dish.
- Sprinkle 8 ounces of cream cheese, cut into 1/2-inch cubes, evenly over the bread.
- Layer 2 cups of fresh or frozen blueberries over the cream cheese.
- Top with the remaining bread cubes.
- In a large bowl, whisk together 2 cups milk, 4 large eggs, 1/4 cup maple syrup, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon.
- Pour the egg mixture evenly over the casserole.
- Cover the dish tightly with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours.
- **Baking Day:** Preheat oven to 375°F (190°C). Remove the casserole from the refrigerator 30 minutes before baking.
- Bake for 25 minutes, covered with foil.
- Remove foil and bake for an additional 25-30 minutes, or until the casserole is puffed and lightly golden brown. The internal temperature should reach 160°F (71°C).
- Remove from oven and let stand for 10 minutes before serving.
- Refrigerate leftovers. Reheats well in the microwave or oven.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
100g
Fat
54g
Carbs
19g
