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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.
2. Grease a 13x9x2” baking dish. Place half the bread cubes in the dish. Scatter cream cheese cubes and 2 cups of blueberries over the bread. Top with remaining bread cubes and blueberries.
3. In a bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture. Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much.
4. To serve, cut in squares. Accompany with additional maple syrup, if desired.

Recipe and photo from U.S. Highbush Blueberry Council.

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