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Blueberry Breakfast Bake

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
530 min
SERVINGS
16 servings
Breakfast
Blueberry Breakfast Bake
Ingredients
  • cooking spray
  • 1 loaf French bread, cubed
  • 1 1/2 cups blueberries
  • 2 (8 ounce) packages cream cheese, cut into 1/2-inch cubes
  • 12 eggs
  • 1/3 cup maple syrup
  • 2 cups milk
  • 1 1/2 cups white sugar
  • 3 tablespoons cornstarch
  • 1 1/2 cups water
  • 1 1/2 cups fresh blueberries
  • 1 1/2 tablespoons butter
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with non-stick cooking spray to prevent the strata from sticking. Fill the dish half-way with bread cubes and then add a generous helping of fresh blueberries, covering the entire surface.
2
Spread a layer of cream cheese evenly over the top of the blueberries, followed by another layer of bread cubes. In a separate bowl, whisk together eggs, maple syrup, and milk until well combined. Pour the egg mixture over the bread in the dish, ensuring it's evenly coated.
3
Cover the dish with a lid or plastic wrap and refrigerate overnight to allow the flavors to meld together.
4
Remove the strata from the refrigerator about 30 minutes before baking and let it come to room temperature.
5
Place the strata in a preheated oven, covered with its lid or plastic wrap, and bake for 30 minutes.
6
After the initial baking time has elapsed, remove the lid or plastic wrap and continue baking for an additional 30 minutes.
7
While the strata is in the oven, prepare the blueberry syrup by combining sugar, cornstarch, and water in a saucepan.
8
Bring the mixture to a boil over high heat, stirring constantly, until it reaches a rolling boil.
9
Reduce the heat to medium-low and cook for 5 minutes, stirring occasionally, until the mixture thickens.
10
Add the remaining 1 ½ cups of fresh blueberries to the saucepan and continue cooking for an additional 10 minutes, or until they're tender.
11
Remove the saucepan from the heat and stir in melted butter.