Blueberry Breakfast Bake

Blueberry Breakfast Bake

Serves 8
Serve this sweet and custardy breakfast bake for breakfast or brunch. It's assembled the night before, so pulling together a delicious breakfast for guests is a snap.
  • 1 (12-ounce) day-old baguette, cut into 1/2-inch cubes
  • 1 pint blueberries, divided
  • 12 ounces Neufchâtel cheese, softened
  • 1/2 cup sugar
  • 8 eggs
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup milk
  • Maple syrup (optional)
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Place half of the bread cubes in a buttered 9x13-inch baking dish. Sprinkle with blueberries, reserving a few for garnish.

In a mixing bowl, beat cheese and sugar until smooth. Beat in the eggs, sour cream, vanilla and cinnamon. Gradually add milk until blended. Pour half over bread. Top with remaining bread, then remaining cheese mixture. Cover and chill overnight or up to 24 hours.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350ºF about 30 minutes. Uncover and bake about 25 minutes longer, or until a knife inserted near the center comes out clean. Sprinkle with reserved blueberries. Let stand 5 minutes. Serve with maple syrup, if desired.
Nutritional Info: 
Per Serving: 260 calories (100 from fat), 11g total fat, 6g saturated fat, 235mg cholesterol, 135mg sodium, 28g carbohydrates, (1 g dietary fiber, 23g sugar), 9g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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