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.