Blueberry Maple Breakfast Bake

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Great brunch party bread pudding casserole, with maple syrup and blueberries. Breakfast bake recipe.

Photography Credit: Elise Bauer

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

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  • 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.

Showing 4 of 19 Comments

  • Maureen

    I made this for some friends from the rural Midwest who were visiting me in NYC for the very first time. As I brought them around to see Ground Zero, the Empire State Building, Central Park, and the Statue of Liberty, their oohs and aahs were punctuated all day long by comments about the amazing, incredible, outstandingly delicious breakfast I had prepared! Thank goodness there was enough left for a midnight snack because they all made a beeline for my fridge when we got home. Absolutely scrumptious, easy, fresh, delightful breakfast dish– thank you so much!!!

  • Kelly Delahunty

    Love this idea but super wet. Baking for two hours and still not set?

  • 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!

  • 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?

  • 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.

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Blueberry Maple Breakfast Bake