Description
A delightful Blueberry and Cream Cheese Breakfast Bake featuring layers of sturdy bread, cream cheese cubes, and fresh blueberries soaked in a cinnamon-vanilla custard, baked to golden perfection and served with a luscious homemade blueberry sauce.
Ingredients
Bread and Custard Mixture
- 8 cups sturdy bread, torn or cut into thick cubes
- 8 large eggs, whisked
- 2-3 cups half-and-half
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Additional Fillings
- 2 cups fresh blueberries (plus extra for sauce)
- 8 ounces cream cheese, cut into bite-sized cubes
Topping
- 1-2 tablespoons coarse/raw sugar (optional)
Blueberry Sauce
- 1 cup water
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups fresh blueberries
Instructions
- Preparation and Assembly: Cut the loaf of sturdy bread into large chunks and spread them evenly in a buttered baking dish. Distribute the cream cheese cubes evenly between the bread pieces to allow creamy pockets throughout the bake.
- Mix Custard: In a bowl, whisk together the eggs, half-and-half, granulated sugar, ground cinnamon, vanilla extract, and a pinch of salt until well combined and smooth.
- Add Blueberries: Lightly dust the fresh blueberries with a little flour to prevent sinking, then toss them gently with the bread and cream cheese layers for even distribution.
- Pour Custard: Carefully pour the custard mixture over the layered bread, cream cheese, and blueberries. Press down gently to make sure the custard soaks through all the bread pieces.
- Chill: Cover the baking dish and refrigerate for at least 2 hours or preferably overnight to allow the custard to absorb fully into the bread.
- Preheat Oven: When ready to bake, preheat the oven to a moderate temperature of 350°F (175°C).
- Top with Sugar: Before placing the bake in the oven, sprinkle 1 to 2 tablespoons of coarse or raw sugar on top for a crunchy, sweet crust.
- Bake: Bake the breakfast casserole for 45-55 minutes until the edges are set and a toothpick inserted in the center comes out mostly clean, indicating it’s cooked through but still moist inside.
- Make Blueberry Sauce: While the bake cooks, combine water and granulated sugar in a saucepan over medium heat. Bring to a simmer, then whisk in cornstarch mixed with a little cold water to prevent lumps.
- Thicken Sauce: Add the fresh blueberries to the saucepan and cook, stirring frequently, until the sauce thickens and becomes glossy.
- Serve: Once baked, let the breakfast bake cool slightly before serving with the warm blueberry sauce drizzled generously on top or on the side.
Notes
- For best results, use a day-old sturdy bread like sourdough or French bread to absorb the custard without turning mushy.
- Chilling overnight enhances the flavor and texture by allowing the custard to fully soak into the bread.
- Adjust sugar in the custard and sauce depending on berry sweetness and personal preference.
- The topping of coarse sugar is optional but adds a pleasant crunch to the finished bake.
- You can substitute half-and-half with whole milk or heavy cream for a richer custard, though it will affect the calorie content.
