Blueberry Breakfast Casserole

blueberrybreakfastIngredients:

12 slices homemade-type white bread
16 oz. cream cheese, cubed
1 c. fresh blueberries
12 large eggs
1/3 c. maple syrup
2 c. milk

Sauce Ingredients
1 c. sugar
2 T. cornstarch
1 c. water
1 c. fresh blueberries
1 T. unsalted butter

Prepare the night before: Remove crusts from bread and cube bread into 1-inch pieces. Layer ingredients in a buttered 9 x 13-inch glass baking dish:

1. Half of the bread cubes (the bottom)
2. Cubed cream cheese
3. Blueberries
4. Other half of the bread cubes

In large bowl, whisk together eggs, syrup, and milk. Pour over bread/blueberry layers. Cover, and chill overnight.

In the morning: Preheat oven to 350°F. Cover casserole with foil and bake for 30 minutes or until puffy and golden brown.

For blueberry sauce: Stir sugar, cornstarch, and water in small saucepan. Cook mixture over medium heat for 5 minutes, stirring frequently. Mixture will thicken. Stir in blueberries and simmer the mixture, stirring frequently, about 10 minutes or until berries have “burst.” Add butter and stir the sauce until butter is melted. Serve casserole with sauce.

By | 2017-07-14T18:08:03+00:00 April 28th, 2013|Recipes|Comments Off on Blueberry Breakfast Casserole

About the Author:

Julie Beyer MA, RDN is an internationally recognized expert on diet and interstitial cystitis. She is a dual graduate from Michigan State University with a Master’s degree in Health Communications and serves on the faculty of the University of Phoenix. Drawing on her personal experience with interstitial cystitis and her professional expertise as a registered dietitian, Julie is the author of three books about IC: Confident Choices: Customizing the IC Diet, Confident Choices: A Cookbook for IC and OAB and Interstitial Cystitis: A Guide for Nutrition Educators. Learn more about Julie on her website: ic-diet.com