Blueberry Breakfast Bake

Happy Independence Day!

Here in the Northland we celebrate the 4th of July with parades, fireworks, and good food – pretty typical, right? As I’m a bit too old for the children’s parade in my hometown and haven’t quite mustered up the desire to participate in the fun run, I decided to make a breakfast bake to celebrate. Now, at my house, breakfast bakes are usually savory. However, it’s blueberry season!

I found this lovely recipe from Whole Foods, tweaked it a bit to make it my own and work with the ingredients I had on hand, and my new favorite breakfast was born.

Simple and Delicious!

Simple and Delicious!

Onward!

First, grease a 9X13” baking dish. Cut your baguette into ½ inch cubes. The original recipe calls for a day old baguette, but I used one I had stashed in the freezer and it turned out just fine. Make sure to let it thaw a bit before slicing.

The y don't have to be identical, but should be fairly even in size.

The y don’t have to be identical, but should be fairly even in size.

Place half of the bread cubes into the baking dish and add in half the blueberries. Try to make sure that the berries are evenly distributed. Set aside.

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In a large mixing bowl, combine the cream cheese and sugar and beat until fluffy. Add in your sour cream, vanilla, spices, and milk until smooth. Scrape the sides several times to ensure even mixing.

Pour half the cream cheese mixture over the bread and blueberries, then top with the remaining bread and berries. Pour the rest of the mixture over the top.

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Cover and chill overnight.

In the morning, take your unbaked breakfast bake out of the fridge and let sit for a half hour to warm up.

The bread should have soaked up plenty of the custard mixture.

The bread should have soaked up plenty of the custard mixture.

Bake at 350°F for 30 – 45 minutes, or until golden brown and a knife inserted in the middle comes out clean.

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Let stand a few minutes before serving and enjoy!

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Ingredients:
1 8 oz Baguette, preferably day old

1 ½ pints Blueberries

8 oz Cream Cheese, at room temperature

6 Tbsp Turbinado Sugar

6 Eggs

¾ c Sour Cream

1 ½ tsp Vanilla Extract

¼ tsp Cinnamon

¼ tsp Ginger

¼ tsp Cardamom

1/8 tsp Star Anise

1/8 tsp Allspice

½ c Milk

 

Procedure:

  1. Cut Baguette into ½ cubes. Place half the cubes in a greased 9X13” baking dish. Set the other cubes aside for now. Sprinkle half of the blueberries across the baking dish.
  2. In a large mixing bowl, beat together cream cheese and sugar until fluffy. Mix in eggs, sour cream, spices, vanilla extract, and milk until smooth, scraping the sides of the bowl every so often.
  3. Pour half of the cream cheese mixture across the bread and blueberries. Top with reserved blueberries and bread. Pour remaining cream cheese mixture across the top.
  4. Cover and chill overnight. Remove and let sit for thirty minutes before baking.
  5. Bake a t 350°F for 30 – 45 minutes, or until the bread topping is golden brown. Garnish with additional blueberries.
  6. Enjoy!
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