Ingredients
-
1
-
2
-
8
-
12
-
2
-
1/2
-
1
-
2
-
-
-
-
-
-
-
Directions
Blueberry Breakfast Casserole, A great recipe for a weekend breakfast with a little planning , I don’t know whether to give this a 3 or a 4 It was OK the first day we had it but fantastic the next day served cold , A great recipe for a weekend breakfast with a little planning
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Steps
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1
Done
|
Two Nights Ahead: Cut Bread Into 1/2 Inch Cubes and Spread Evenly Over a Baking Sheet; Covered Loosely With Foil. |
|
2
Done
|
One Night Ahead, Assemble Casserole. |
|
3
Done
|
in a Greased 9x13 Inch Baking Dish, Layer Half of the Bread Cubes. |
|
4
Done
|
Cut Brick of Cream Cheese Into 1/2 Inch Cubes and Sprinkle Over Bread. |
|
5
Done
|
Layer Blueberries Over Cream Cheese. |
|
6
Done
|
Top With Remaining Bread. |
|
7
Done
|
in a Mixing Bowl, Whisk Together Milk, Eggs, Maple Syrup, Vanilla and Cinnamon; Pour Evenly Over Casserole. |
|
8
Done
|
Cover Dish and Refrigerate Up to 24 Hours. |
|
9
Done
|
Remove Casserole from Refrigerator in Morning and Bake at 375 For 25 Minutes, Covered. |
|
10
Done
|
Remove Foil and Continue Baking an Additional 25 Minutes, Until Casserole Has Puffed, Do not Brown. |
|
11
Done
|
Remove from Oven and Allow to Stand 10 Minutes Before Serving. |
|
12
Done
|
Refrigerate Remaining Portion, Reheats Well. |
