good for dessert or breakfast. Additionally, it is attractive and simple to bring to a morning meeting or potluck. Delicious!
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 8 hrs 30 mins |
| Total Time: | 9 hrs 40 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 12 slices bread, cut into 1-inch cubes
- 2 (8 ounce) packages cream cheese, cubed
- 1 cup fresh blueberries
- 12 large eggs
- 2 cups milk
- ⅓ cup maple syrup
- 1 cup water
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup fresh blueberries
- 1 tablespoon unsalted butter
Instructions
- Grease a 9×13-inch pan and spread half of the bread cubes over the bottom. Top with cream cheese and 1 cup blueberries. Layer remaining bread cubes on top.
- Mix together eggs, milk, and syrup in a bowl. Pour over the bread cubes in the pan. Cover and refrigerate for 8 hours, or overnight.
- Remove from the refrigerator and let stand for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven, covered, for 30 minutes. Uncover and continue to bake until a knife inserted into the center comes out clean, about 25 minutes more.
- While casserole bakes, combine water, sugar, and cornstarch for sauce. Bring to a boil until thickened. Reduce to a simmer and add blueberries and butter until cooked down. Serve on top of casserole or on the side.
- You can use strawberries or peaches instead of blueberries, and frozen instead of fresh. Can use honey instead of maple syrup.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 233 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 11 g |
| Sodium | 369 mg |
| Sugars | 28 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I made this exactly as written and it is absolutely delicious.
7.28.22 This turned out well. In the future, I’d cut the bread cubes a bit smaller and cut back the amount of cream cheese (personal taste preference). The cream cheese was tasty in this, but I thought it would melt better than it did, so I’d recommend not cutting the chunks of cheese too large. The cholesterol is high in this recipe, so I did use half Egg Beaters and half eggs which worked well. I baked for 30 minutes covered, removed the cover and after 10 minutes, the brioche bread cubes were getting VERY browned and crispy, so I covered the casserole again for the duration of the cooking time. This is easy to make, not overly sweet, plenty moist, and the sauce took it over the top. Nick T, thanks for sharing your recipe, we enjoyed it.