Blueberry Maple Breakfast Bake

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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?

  • 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!

  • 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.

  • 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

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