Blueberry Brunch Bake Recipe #374185
This is a great brunch item to make the night before. You can also cook it right away. There is no added sugar because you will get that from the syrup.
1 hour | 10 min prep
SERVES 4
- 4 slices white bread, cut into 1-inch pieces
- 4 ounces reduced-fat cream cheese, cut into small pieces
- 1 cup fresh blueberries
- 1/2 cup chopped pecans (optional)
- 4 eggs
- 3/4 cup fat-free half-and-half
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest (or lemon zest)
- 1 dash nutmeg
- 1/2 cup blueberry syrup (recommended Maple-Blueberry Syrup)
- 1/2 cup Cool Whip Lite
- Spray a 8x8 pan with nonstick cooking spray. In a medium bowl, add bread cubes, cream cheese, blueberries (and pecans if using).
- Beat eggs, milk, vanilla, and zest in a medium bowl until blended. Pour over bread mixture, coating well. Gently fold so as not to break up the blueberries much.
- Gently pour mixture into the 8x8 pan and sprinkle with a bit of nutmeg. Cover tightly with foil. (You can bake now, or refrigerate for up to 24 hours Just bring to room temperature before baking).
- Preheat oven to 350°F Bake covered for 25 minutes. Uncover and bake an additional 25 minutes more or until top is puffed and center is set. Serve with blueberry syrup and a dollop of Cool Whip.
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5 stars