Stir Up Supper with Jenn Hobby - a daily dinner idea!
Blueberry Breakfast Bread Pudding
Breakfast Recipe for Dinner! Recipe from Lisa and Samantha & Real-Life Notes from Jenn Hobby
Put on your PJS, pick out a movie to rent and stay in tonight with this recipe from my friend, Lisa. She made it for our girls' weekend brunch - yum!
5-6 cups French bread, cut into cubes
3 cups fresh blueberries
12 oz. cream cheese, softened
1 cup sour cream
2/3 cup light brown sugar
3/4 cup milk
1/2 cup maple syrup
10 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Coat large glass baking dish with cooking spray; place bread cubes inside. Sprinkle half of the blueberries on top. (Note 1)
In a large bowl, beat cream cheese until smooth. Add sour cream, brown sugar, milk, and maple syrup. Continue beating until smooth.
Add eggs, cinnamon, and vanilla extract. Continue beating until mixture is blended.
Pour cream cheese-egg mixture over the bread and berries. Cover with foil and refrigerate overnight. (Note 2)
Remove from refrigerator about 30 minutes prior to baking. Bake, with foil on, in a preheated 350 degree F oven for 30 minutes.
Remove foil and continue baking until there are no signs of visible liquid egg, about 20-25 minutes longer.
Sprinkle remaining blueberries on top and serve with maple syrup. (Note 3 & 4)
1. Make sure your glass baking dish is big enough because it will "grow" in the oven. 9 X 13 or bigger should be fine.
2. Refrigerating overnight let's all the flavors "marry" each other, but if you want to make it just before baking, that's ok too.
3. You could get fancy and make a blueberry syrup for the top too. Your guests will think they walked into IHOP!
4. You know I never miss a chance to sneak in some bacon, so cook some thick cut bacon slices for the side to pair salty and sweet!
Enjoy! With love, Jenn