Blueberry-Maple Breakfast Bake

Blueberry-Maple Breakfast Bake

Yield: 18 servings

2 loaves egg challah or other white bread (14 oz. each)
8 oz. reduced-fat cream cheese
4 cups fresh or frozen blueberries, divided
16 each eggs, beaten
3 cups milk
1⁄2 cup maple syrup
1⁄2 cup melted butter

1. Preheat oven to 350ºF. Remove crusts from bread; cut in 1” cubes. Cut cream cheese in small cubes.

Register to view the full article

Please register to access this content.

TAGS: Archive
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.