Best Blueberry Brunch Bake Recipes
BLUEBERRY BRUNCH BAKE
This recipe is especially nice for overnight company. It's simple to make the day before and then pop in the oven in the morning. Just sit back and enjoy your guest and a great breakfast. -Carol Forcum, Marion, Illinois
Provided by Taste of Home
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Place half of the bread cubes in a greased shallow 3-qt. baking dish. Sprinkle with blueberries. , In a large bowl, beat cream cheese until smooth. Beat in the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually add milk and 1/3 cup syrup until blended. Pour half over the bread. Top with the remaining bread and cream cheese mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Sprinkle with additional blueberries if desired. Let stand for 5 minutes. Serve with syrup.
Nutrition Facts :
BLUEBERRY BRUNCH BAKE
Blueberries, cream cheese, cinnamon and almonds give this brunch bake extra flavor, but the lemon pudding mix drizzled on top really seals the deal.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Combine bread and blueberries in 13x9-inch baking dish sprayed with cooking spray.
- Beat cream cheese in medium bowl with mixer until creamy. Add eggs, sugar, cinnamon and vanilla; mix well. Gradually beat in 1-1/2 cups milk until blended; pour over bread mixture. Sprinkle with nuts; cover.
- Bake 50 to 55 min. or until knife inserted in center comes out clean, uncovering after 30 min.
- Beat remaining milk, dry pudding mix and almond extract in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min., stirring after 1 min. Spoon over individual servings of brunch bake.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
BLUEBERRY BRUNCH BAKE
This is a great brunch item to make the night before. You can also cook it right away. Note that there is no added sugar because you will get the sweetness from the syrup. I increase the bread to 6 slices and it tastes great to us that way. You can use whole wheat or sourdough too. Really up to you. :)
Provided by 2Bleu
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a 8x8 pan with nonstick cooking spray. In a medium bowl, add bread cubes, cream cheese, blueberries (and pecans if using).
- Beat eggs, half-and-half, vanilla, and zest in a medium bowl until blended. Pour over bread mixture, coating well. Gently fold so as not to break up the blueberries much.
- Gently pour mixture into the 8x8 pan and sprinkle with a bit of nutmeg. Cover tightly with foil. (You can bake now, or refrigerate for up to 24 hours Just bring to room temperature before baking).
- Preheat oven to 350°F Bake covered for 25 minutes. Uncover and bake an additional 25 minutes more or until top is puffed and center is set. Serve with blueberry syrup and a dollop of Cool Whip.
Nutrition Facts : Calories 359.3, Fat 11.9, SaturatedFat 5.8, Cholesterol 203.8, Sodium 437.2, Carbohydrate 51.3, Fiber 1.5, Sugar 19.7, Protein 12.2
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