Blueberry Maple Breakfast Bake

This is one of those great party brunch casseroles. It’s easy to assemble the night before and just pop in the oven an hour before needed in the morning.

Blueberry Maple Breakfast Bake Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Makes 9 servings.

If using frozen blueberries, defrost and drain first.

Ingredients

  • 1 loaf of white bread, crusts removed, bread cut into 1-inch pieces
  • 4 oz cream cheese, cut into small cubes (about 1 cup)
  • 2 cups fresh or frozen blueberries, divided
  • 8 eggs, beaten
  • 1 1/2 cups milk
  • 1/4 cup melted butter
  • 1/4 cup maple syrup plus more for serving

Method

1 Preheat oven to 350° F. Grease an 8 or 9-inch square baking dish. Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and half of the blueberries over the bread. Top with remaining bread cubes and blueberries.

2 Combine eggs, milk, maple syrup and butter in a large bowl and pour over bread mixture.

3 Bake until a knife inserted in the center comes out clean, about 1 hour. Cover with aluminum foil if you notice the edges browning too much during baking.

4 Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup. Can be prepared the night before, and baked before serving.

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Many thanks to Heidi Harring for sharing this recipe, adapted from US Highbush Blueberry Council.

18 Comments

  1. Kristen

    This recipe was wonderful, although I had to make it in a 9×13 instead of 9″ square, as there was too much to fit in the smaller pan. To make it a bit more diet-friendly, I even used egg beaters and a high-fiber, low cal bread, and everyone still loved it. Thank you for this great recipe!

  2. Morlyn Chen

    Hi, I tried this recipe & it came out to be very wet, even baked after more than an hour. Is that meant to be like this?

  3. Elise

    Hi Morlyn – It sounds like you may have not used enough bread. The original recipe came from a friend and didn’t specify how big a loaf. But I would guess that that would be the source of the wet result.

  4. Elizabeth

    I made this recipe twice over the holidays and it was a big hit both times! So easy, and I love that you can prepare it the night before because it makes the next morning so easy – just pop the pan in the oven, sit back and enjoy your coffee and the paper while the pan bubbles away. Thanks for making me look like the breakfast queen in front of my parents!

  5. amy

    I made this for a brunch today and got many compliments. Thank you so much for this delicious recipe!!! I had my doubts about it all fitting into a 9x9x2 pan, and then it did- magic!

  6. Alex

    I am planning on making this delicious sounding recipe for a Christmas day brunch. It is for a crowd and I want to make sure it turns out perfectly. Is the size of the loaf similar in size to a white bread loaf (used mostly for toast)? Or what would be the best comparison?

    Just a regular loaf of white bread. ~Elise

  7. Nicole Honeycutt

    I can’t wait to try this recipe! We just had our fourth baby and time is of the essence when it comes to cooking. This recipe looks like it will fit the bill for a fast easy Sunday brunch recipe. Thank you for providing so many wonderful recipes on your site!

  8. BJTsc01

    Hummmm… I am going to make this for a girl’s weekend coming up. I am thinking about using a loaf of cinnamon/raisin bread? What do you think? Or…100% Whole Grain bread to increase the nutritional value? Thanks!

  9. Kimberly

    I made this for my mom’s mother’s day brunch this year. It was so easy to assemble the night before and put straight into the oven before lunch. I didn’t have a 9*9 pan so I used an 8*11 and just kept my eye on it during cooking. I really appreciated how easily this went together, yet how impressive it looked when it came out of the oven. Next time I want to try using whole wheat bread. Thanks for another great recipe!

  10. lisa

    Help! I’m making this tomorrow am for a mom’s brunch. What size loaf should I use?

    I bought a whole loaf of cheap white bread just for this. I thought I’d go by the recipe the 1st time. It sounds like a lot of bread for 9 servings.

    That will work, though a loaf (unsliced) of French or Italian will be better. Whatever bread you like to eat. ~Elise

  11. Kristina

    I made this the first time using the exact recipe. The second time, I made a few changes and think it came out even more delicious!

    I replaced with white bread with whole wheat and left the crusts on. I used low fat cream cheese and added raspberries with the blueberries. I also added a tablespoon of vanilla and a little extra sugar-free maple syrup. Yum!

  12. Melinda

    I did not like this at all. It was sooo soggy. I even baked it for
    one and a half hours. The cream cheese tasted like ricotta. It needed
    to be blended with something. I used a loaf of bread that had 9
    slices and typical size. I don’t know what went wrong. I was disappointed because it sure sounded delicious.

  13. Brandon

    Melinda, my guess is, not enough bread. Most loafs have more than 9 slices, perhaps that was what went wrong? Try again with some more bread

  14. Freja

    Coming from Denmark and baking all bread in the household myself, I have troubles figuring out how much bread I should use for this recipe.
    I hope that somebody can guide me, since the recipe sounds delicios!
    Is there any US standard loaf-size? Or maybe an approximate measurement in cups ?

  15. Ngoc

    I’m glad I started this in a 13×9 pan – definitely needed the room. I also added more blueberries because I couldn’t help myself, but otherwise followed the recipe to the letter, and was thrilled with the results. Glad to add another overnight breakfast casserole to the repertoire.

  16. Natalie

    Can we substitute strawberries in place of the blueberries for a strawberry bake?

    Haven’t tried it that way, but if you do, please let us know how it turns out for you. ~Elise

  17. Lorna

    I threw this together this morning and baked it for an hour. It was delicious and my family loved it, too. We think it would be good using strawberries, instead of blueberries, for variety. I used a 9 X 13 cake pan to cook it in.

  18. Christa

    I made this for our Sunday breakfast yesterday, and it turned out lovely. I used an 8×11″ pan, homemade sourdough bread (with the crusts left on), low-fat cream cheese, and frozen blackberries that I picked in the summer on the trail near our house. After an hour it was getting brown, but didn’t look fully set, so I covered it with aluminum foil and put it back in the oven for another 20 minutes, which seemed to do the trick. Thanks for the yummy recipe!

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