Blueberry Maple Breakfast Bake

Super easy and tasty way to improve on an existing loaf of bread! How? Add blueberries and then drench it with maple syrup! Well maybe not drench…

This is an easy to bake bread that re-purposes an already baked loaf to create a new, tastier, blueberry-infused breakfast bread treat. Make this decedent by drenching with real maple syrup! – Courtesy of the U.S. Highbush Blueberry Council

1 loaf egg challah or white bread (14 ounces)
4 ounces reduced-fat cream chease
2 cups fresh or frozen blueberries (divided)
1 1/2 cupa Milk
1/4 cup maple syrup
1/4 cup butter (melted)

Preheat oven to 350°F
Remove crusts from bread
Cut in 1-inch cubes (makes about 10 cups)
Cut cream cheese in small cubes (makes about 1 cup)
Grease 9-x-9-2-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 edges brown too much
To serve, cut in squares
Accompany with additional maple syrup, if desired

Breakfast

Bread