Blueberry Breakfast Cake Recipe



1 (14 oz) loaf – Firm textured white bread, sliced, crusts removed

2 Cups – Crossroads Bluberries, fresh or frozen

4 oz – Light cream cheese, cut into ¼ -inch cubes

1 ½  Cups – Lowfat milk

¼ Cup – Crossroads Blueberry Maple Syrup

¼ Cup – Butter, melted


Preheat oven to 350°F.

Remove crusts from bread.  Cut in 1-inch cubes (makes about 10 cups).

Cut cream cheese in small cubes (makes about 1 cup).

Grease 9-x9-2 baking dish.

Place half of the bread cubes in the dish.

Scatter cream cheese cubes and 1 cup of blueberries over the bread.

Top with remaining bread cubes and blueberries.

In a bowl, combine eggs, milk, maple syrup and butter.  Carefully pour over bread mixture.

Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much.

Accompany with additional syrup, if desired.