BLUEBERRY BRUNCH BAKE

Blueberry Brunch Bake image

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

Previous Next

Ingredients

1 pkg. (1 lb.) Hawaiian round bread, cut into 1/2-inch cubes
2 cups fresh or frozen blueberries
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
4 eggs
1/4 cup packed brown sugar
2 tsp. ground cinnamon
1 tsp. vanilla
4-1/2 cups milk, divided
1/2 cup sliced almonds
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1/2 tsp. almond extract

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