Blueberry Brunch
Prepare this dish the night before!
1 loaf of French Bread
2 cups of blueberries, frozen or fresh
2 – 8 oz cream cheese
1 dozen eggs
2 cups milk
1/3 c maple syrup
1 c sugar
2 T corn starch
1 c water
1 T butter
Casserole: Cut French Bread in cubes and set aside in a bowl. Cube cream cheese, 1” squares, and set aside. In a large mixing bowl add eggs, milk, and syrup. Beat slowly. Grease a 9 x 13 pan and layer half of the bread cubes, all of the cream cheese, 1 cup of blueberries, and top with remaining bread. Slowly pour milk mixture over bread. Cover with foil and refrigerate overnight.
Sauce: In a medium sauce pan add sugar, corn starch and water. Simmer for a few minutes until it begins to thicken. Then add remaining 1 c blueberries and simmer. Once they burst, mash them just enough to make a good sauce consistency. At that point, add butter, stir until it melts and then remove from stove. Once it cools, refrigerate. Next day, place in a container to serve as a side condiment with the casserole – best if it’s warmed or at room temp.
Bake at 350, covered for 45 min, then uncovered another 25 minutes.
Prepare this dish the night before!
1 loaf of French Bread
2 cups of blueberries, frozen or fresh
2 – 8 oz cream cheese
1 dozen eggs
2 cups milk
1/3 c maple syrup
1 c sugar
2 T corn starch
1 c water
1 T butter
Casserole: Cut French Bread in cubes and set aside in a bowl. Cube cream cheese, 1” squares, and set aside. In a large mixing bowl add eggs, milk, and syrup. Beat slowly. Grease a 9 x 13 pan and layer half of the bread cubes, all of the cream cheese, 1 cup of blueberries, and top with remaining bread. Slowly pour milk mixture over bread. Cover with foil and refrigerate overnight.
Sauce: In a medium sauce pan add sugar, corn starch and water. Simmer for a few minutes until it begins to thicken. Then add remaining 1 c blueberries and simmer. Once they burst, mash them just enough to make a good sauce consistency. At that point, add butter, stir until it melts and then remove from stove. Once it cools, refrigerate. Next day, place in a container to serve as a side condiment with the casserole – best if it’s warmed or at room temp.
Bake at 350, covered for 45 min, then uncovered another 25 minutes.
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