Blueberry Maple Breakfast Bake

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

Recipe barely adapted from US Highbush Blueberry Council.

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


  • 1 loaf of rustic white bread, crusts removed, bread cut into 1-inch cubes (about 10 cups)
  • 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.