Blueberry Brunch Bake

This recipe is especially nice for overnight company. It's simple to make the day before and then pop in the oven in the morning. Just sit back and enjoy your guest and a great breakfast.


6 to 8 servings


1 (1 pound) loaf day-old French bread, cut into 1/2-inch cubes
1 1/2 cups fresh or frozen unsweetened blueberries
12 ounces cream cheese, softened
8 eggs
1/2 cup plain yogurt
1/3 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup milk
1/3 cup maple syrup
additional blueberries, optional
additional maple syrup


Place half of the bread cubes in a greased shallow 3-quart baking dish. Sprinkle with blueberries.

In a large bowl, beat cream cheese until smooth. Beat in the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually add milk and 1/3 cup syrup until blended. Pour half over the bread. Top with the remaining bread and cream cheese mixture. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°F (177°C). Cover and bake for 30 minutes. Uncover; bake 20 to 25 minutes longer or until a knife inserted near the center comes out clean. Sprinkle with additional blueberries if desired. Let stand for 5 minutes. Serve with syrup.

Estimated Time

Preparation Time: 15 minutes
Chill Time: 8 hours
Stand Time: 35 minutes
Bake Time 55 minutes

Additional Information

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Carol Forcum Marion, Illinois

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