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Blueberry Breakfast Bake with Maple Syrup

Blueberry Breakfast Bake with Maple Syrup


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This isn't a typical breakfast bake! Blueberries and pure maple syrup add a tasty twist, making it perfect for brunch or any gathering.MORE+LESS-

16

slices of bread (thicker sliced bread works well)

1

cup fresh (or frozen) blueberries, more if desired (thaw if frozen)

extra pure maple syrup, warmed, for serving

blueberry sauce (see recipe in Step 6 below)

fresh fruit for garnish (raspberries, strawberries)

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  • 1

    Spray 9x13 glass baking pan with cooking spray.

  • 2

    Remove crusts from bread. Cut slices into 1-inch cubes. (Tip: An electric knife works well to cut bread without squishing it.) Place cubes loosely in bottom of prepared pan.

  • 3

    Cut cream cheese into tiny bits. Sprinkle bits over bread. Top with blueberries.

  • 4

    In large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Sprinkle lightly with salt and pepper. Cover with aluminum foil and refrigerate at least 8 hours, or overnight.

  • 5

    Remove from refrigerator 30 minutes before baking. Preheat oven to 350° F. Bake, covered, for 30 minutes. Uncover and bake an additional 25-30 minutes, until golden brown and the center is set. Allow to cool for 10 minutes to set, then serve with blueberry sauce (see below) and warm maple syrup on the side. Garnish with sliced fresh strawberries and whole fresh raspberries if desired.

  • 6

    BLUEBERRY SAUCE: In a sauce pan, combine 1/2 cup sugar, 1 tbsp cornstarch and 1/2 cup water. Whisk to blend well. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in 2 cups fresh or frozen blueberries; reduce heat and simmer for 8 to 10 minutes, until berries have burst. Serve warm on the side for drizzling over the Blueberry Breakfast Bake. (Also terrific on pancakes, ice cream or pound cake!)

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
210mg
70%
Sodium
320mg
13%
Potassium
240mg
7%
Total Carbohydrate
43g
14%
Dietary Fiber
2g
7%
Sugars
25g
Protein
12g
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
10%
10%
Exchanges:

1 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


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Blueberry Maple Breakfast Bake

Ingredients

  • 1 loaf (14 ounces) Egg challah or other white bread
  • 4 ounces reduced-fat cream cheese
  • 2 cups fresh or frozen blueberries, divided
  • 8 eggs, beaten
  • 1-1/2 cups milk
  • 1/4 cup maple syrup
  • 1/4 cup melted butter

Directions

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-x-9-2-inch 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 our clean, about 1 hour, covering with aluminum foil if edges brown too much. To serve, cut in squares. Accompany with additional maple syrup, if desired.

About BC Blueberry Council

The mission of the British Columbia Blueberry Council is to enhance the viability and strategic development of the blueberry industry through promotion, research, industry education and relationship building.


Step-by-Step Instructions

To begin, in a medium bowl, combine the oats, brown sugar, 1/4 cup of the nuts, baking powder, cinnamon, nutmeg, and salt. Mix well.

In another bowl, break up the eggs with a whisk then whisk in the milk and vanilla until well combined.

Add the milk mixture to the oat mixture, along with the melted butter.

Scatter 2 cups of the blueberries evenly over the bottom of a buttered 2-quart baking dish.

Pour the oatmeal mixture over top and spread evenly.

Sprinkle the remaining 3/4 cup nuts and 1/2 cup blueberries on top.

Bake for 45 to 55 minutes, until the pecans on top are a rich brown color and the oats are set.

Let cool for at least 5 minutes, then serve warm or at room temperature with lightly sweetened Greek yogurt, if desired. Leftovers can be cut into squares, individually wrapped, and frozen. Then, for quick yet satisfying breakfasts, just pull a piece out of the freezer and microwave it until heated through.


How to make french toast bake?

Just start by pre-heating your oven to 365 degrees and grabbing a large mixing bowl. In a large bowl mix eggs, milk, spices, and vanilla well. Place cubed bread into the egg mixture and stir. Make sure all the bread is soaked. Lightly coat a 9×13 baking dish with nonstick spray.

Place a layer of bread cubes evenly into the baking dish.
Top with blueberries in an even layer, repeating 2 more times and ending with a layer of bread. Cover and place in the refrigerator for at least 2 hours or overnight.

Preheat oven to 350 degrees F. Place into oven and bake for 35-45 minutes, or until golden brown. Serve immediately, sprinkled with confectioners’ sugar and maple syrup, enjoy!


Watch the video: Bananpandekager (July 2022).


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