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Thursday, January 18, 2007

Blueberry Maple Breakfast Bake

I found this recipe on Simply Recipes a while back, and I finally got the chance to try it. I had to adjust it slightly since I didn't have a 9x9 pan. I thought it was rather tasty (and leftovers make a good quick breakfast before dashing off to work), especially when drizzled with more maple syrup. Elise presents great recipes and photos (almost daily!), so be sure to check out her blog: Simply Recipes.

Blueberry Maple Breakfast Bake (slightly adapted)

3/4 loaf of white bread (I used Sara Lee White Wheat)
4 oz reduced-fat cream cheese
2 cups fresh or frozen blueberries, divided
6 eggs, beaten
1 cups milk
1/4 cup maple syrup
1/4 cup melted butter

Preheat oven to 350 degrees F.

Remove crusts from bread; cut into one inch cubes. Cut cream cheese in small cubes (makes about 1 cup). Grease a 8x8x2 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 out clean, about 1 hour, covering with aluminum foil if eges brown too much. To serve, cut into squares. Accompany with additional maple syrup, if desired. Can be prepared the night before, and just baked before serving.

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