From numerous muffins, I’ve refined these moist, tasty muffins. You’ll adore these without a doubt!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 20 mins |
| Servings: | 16 |
| Yield: | 1 – 9×13 inch strata |
Ingredients
- cooking spray
- 1 loaf French bread, cubed
- 1 ½ cups blueberries
- 2 (8 ounce) packages cream cheese, cut into 1/2-inch cubes
- 12 eggs
- ⅓ cup maple syrup
- 2 cups milk
- 1 ½ cups white sugar
- 3 tablespoons cornstarch
- 1 ½ cups water
- 1 ½ cups fresh blueberries
- 1 ½ tablespoons butter
Instructions
- Coat a 9×13 inch baking dish with cooking spray. Place 1/2 of the bread cubes in dish; top with 1 1/2 cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in pan. Cover, and chill overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake strata, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes.
- While the strata is baking, prepare the blueberry syrup. Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in remaining 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.
- If using frozen blueberries, drain before adding to strata.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 176 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 9 g |
| Sodium | 342 mg |
| Sugars | 28 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
AMAZING! Great brunch item!
This was a winner. I followed other reviewers advice and used less cream cheese and only 8 eggs. It had a great consistency. You could even leave the cream cheese out completely and this would still be good. The blueberry sages adds the final WIW to it all. I also put more spices, cinnamon-
I have mixed feelings about this dish. I followed the instructions to a T. When I took it out of the oven, the bread on top was very toasty and all the cream cheese was still in its cubes. So I stirred it…discovering a layer of scrambled eggs on the bottom. Is it supposed to be like that? Should I have stirred it up before baking? I don’t like the layer of eggs…they are over cooked. The whole dish is soggy now. But I love blueberries and the sauce is sweet and yummy.
I used fresh picked blueberries and made it exactly as written, using a sturdy whole wheat bread. All four of us loved it! I do think a dash of cinnamon would enhance the flavor, and next time I will try to lighten it up by using light cream cheese. I also think I could adapt it to make just 2 servings. Make the full amount of sauce and keep
I’ve made this so many times! After a few bakes, the general consensus is one package of cream cheese is better than two. But it’s VERY popular! Freezes very well, too
Flavors did not mesh well for me and my family. I did not make the topping sauce for it though and firmly don’t believe it could have resurrected this dish to satisfying.
I just made this for my family…. it is absolutely delicious.. I did cut the cream cheese to 1.5 blocks .. next time I’m going with 1 because my hubby says the cr cheese was too much .. highly recommended
I used fresh blueberries in the strata and frozen in the sauce. All other ingredients we’re exactly as the recipe stated. The only change I’d do in the future is to use 1/2-3/4 the amount of cream cheese. I did have to bake for an additional 15 minutes, cranked it to 375 and covered it loosely with foil, for it to set.
This is one of my go-to brunch recipes! It’s always a favourite!
I thought this was very good. I had some half &half in the fridge, so that was a nice addition.
I made this for a group of ladies and it was hit! I loved the maple flavor hidden in with egg, fabulous taste.
I make this at least twice a month, cooking it the night before and then reheating for my family’s breakfast before work/school. I didn’t see any other reviews recommending mascarpone. I always sub mascarpone for the cream cheese–16 oz total. My family prefers it that way, and the mascarpone melts in better than cream cheese. I skip the topping, since my kids think it is yummy without. Occasionally I will heat a bag of frozen blueberries, add some maple syrup, then use that as a sauce.
Absolutely to die for!!! I didn’t have time to let it sit overnight & it still got rave reviews!!! My husband said we will definitely be doing this one again!!
This is delicious! Great base recipe to adjust to personal preferences, too. I tried the recipe as written first (but only used one brick of cream cheese, just pinch off pieces and arrange them until you have a nice layer) and halved the sugar in the sauce and it was great. I also tried a little lemon juice and cinnamon in the sauce as well as vanilla and cinnamon in the egg mixture and that was fabulous. I suggest if you’re planning on skipping the sauce (use maple syrup instead) to add 1 tsp vanilla and 1/2 tsp or so of cinnamon to the egg do the flavor stands up to it better (but I prefer the blueberry explosion, myself)
I made this for the kids over the weekend and they loved it! I swapped half the blueberries for strawberries. Great recipe. Thanks for sharing!
Delicious! I add a tsp of cinnamon to the egg mixture. That was a trick that my mom use to do when making blueberry pie.
I have made this recipe several times. I always only use 1 package of cream cheese and it is always a hit. I have substituted the blueberries for rasberries and blackberries also if blueberries are too expensive at the time and it is still amazing. Thanks for the recipe!
Delicious!!
DON’T REDUCE the amount of cream cheese! Skip the labor of cutting it into 1/2 inch cubes by doing 1/4 inch+ slices and distribute them evenly across the bottom layer. Using fresh blueberries is essential. Also, apply cooking spray to the food side of the foil to prevent the top layer from sticking while cooking.
Loved the syrup! I will use that in other recipes!
Used 12 oz cream cheese and was enough. Will probably try using whipped cream cheese next time and pipe on instead, for better distribution. Syrup is a must, very good. Leftover syrup a great cheesecake topper. Had half a pan leftover and warmed in the oven at 350 for 20 min the next day and it was just as delicious as the day before.