Baked Blueberry Brunch
Ready In: 46 hrs 20 mins
Serves: 10-12
Ingredients
- 24 slices bread, cubed
- 1 lb cream cheese, cut into cubes
- 2 cups blueberries
- 1⁄4 cup orange zest
- 24 large eggs
- 1 quart milk
- 1 cup maple syrup
Sauce
- 3 cups sugar
- 2⁄3 cup cornstarch
- 3 cups water
- 3 cups blueberries
- 1 tablespoon lemon juice
- 3 tablespoons butter
Directions
- Place 1/2 the bread cubes on the bottom of a spray-coated 12x20x2" pan. Scatter cream cheese, 2°C of blueberries, and orange zest over bread. Place remaining bread cubes over blueberries.
- Mix together eggs, milk, and maple syrup. Pour evenly over entire pan. Cover and refrigerate 4 hours or overnight.
- Preheat oven to 350°F Bake covered for 40 minutes. Uncover, bake an additional 30 - 40 minutes, or until puffed, browned, firm and thoroughly cooked. Cut into 24 squares and keep warm.
- For sauce: in a large pot, thoroughly blend sugar and cornstarch. Stir in water. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens, and turns clear - about 7-8 minutes.
- Stir in blueberries and simmer until berries pop. Remove from heat and stir in butter and lemon juice. Keep warm.
- To serve: pour about 1/4 to 1/2°C sauce over the hot blueberrry bread.
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