Blueberry Maple Breakfast Bake

Breakfast and BrunchBakingBlueberryBread Pudding

Brunch party bread pudding casserole! With cream cheese, maple syrup, and loaded with juicy blueberries.

Photography Credit: Elise Bauer

The secret to successful brunch hosting is to get as much prepared the night before as possible, right?

This Blueberry Maple Breakfast Bake is perfect for brunch parties for that very reason. It’s basically a breakfast bread pudding that is easy to assemble the night before.

Just pop it in the oven an hour before you need it the morning of your brunch!

While you can use regular sliced bread for this recipe, I find the texture and presentation improves immeasurably if you use a small rustic Italian or French loaf for the bread.

Layer the cubed bread with cream cheese and blueberries, and soak through with an egg milk butter mixture. Serve with maple syrup, like blueberry pancakes!

Blueberry Maple Breakfast Bake Recipe

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

Can be prepared the night before, and baked before serving.


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


1 Preheat oven, prep baking dish: Preheat oven to 350°F. Grease an 8 or 9-inch square baking dish.

2 Layer cubed bread, cream cheese, and blueberries in 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.

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

To make ahead, cover and chill overnight, and proceed the next morning to bake.

3 Bake: Bake at 350°F until a knife inserted in the center comes out clean, about 1 hour to 1 hr 20 min. Cover with aluminum foil if you notice the edges browning too much during baking.

4 Serve: Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup.

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

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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21 Comments / Reviews

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Did you make it? Rate it!

  • Kate

    Hey Elise this looks like a great recipe that I’ve got to try but I was wondering if this could be cooked then frozen and reheated when I felt like a square? Cheers, Kate

  • 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.


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