Description
This Blueberry Cream Cheese Breakfast Casserole is a delicious and easy dish perfect for brunch or a special breakfast.
Ingredients
Scale
- 6 slices bread cut into 1-inch cubes
- 4 ounces cream cheese (softened)
- 2 tablespoons granulated sugar
- ¾ cup blueberries (fresh or frozen)
- 6 large eggs
- 1 cup milk
- 2 tablespoons maple syrup (or 3 tablespoons, as desired)
- ½ teaspoon lemon zest
- ¼ cup oats
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ tablespoons brown sugar
- 1½ tablespoons granulated sugar
- ½ teaspoon cinnamon
Instructions
- Leave bread out for a few hours or place it on a tray at 350˚F for about 8 minutes to slightly dry out.
- In a mixing bowl, combine cream cheese and sugar until fluffy.
- Grease a 9×9 inch baking dish. Layer half of the bread cubes in the pan. Top with cream cheese mixture and half of the blueberries. Top with remaining bread and blueberries.
- In a mixing bowl, stir together the eggs, milk, syrup, and lemon zest until well mixed. Pour over the bread cubes, cover with foil, and refrigerate overnight.
- Remove the casserole from the fridge about 45-50 minutes before baking.
- Preheat oven to 350°F.
- Mix topping ingredients together in a small bowl. Sprinkle over casserole just before baking.
- Bake uncovered 45-50 minutes or until a knife inserted in the center comes out clean and is hot.
Notes
- This casserole can be prepared the night before for an easy breakfast.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 180mg