Blueberry Breakfast Bake
prepared by Kathy Nicholson at Taste of Banks County on Saturday May 2, 2009
mentioned on WRAF Sunday May 3, 2009
Serves/Makes: 6
Ingredients:
8 slices of bread cut into 1 cubes
8 ounces chilled cream cheese cut into 1/4 cubes
1 cup fresh (or frozen) blueberries
1 1/2 cup milk
8 eggs
Directions:
Grease a 11x7x1 1/2 pan. Spread 1/2 of the bread into pan. sprinkle with cream cheese, blueberries and remaining bread. In a separate bowl combine eggs and milk and beat till well blended. Pour over bread mixture and cover tightly with aluminum foil. Refrigerate for at least 8 hours but no more than 24 hours. Preheat oven to 350. Bake covered for 30 minutes, uncover and bake for 25-30 more until top is puffy and center is set. Top with Blueberry Syrup
