Blueberry Breakfast Bake Recipes

BLUEBERRY CRUNCH BREAKFAST BAKE

Steps:

• Arrange half of the bread slices in a greased 13x9-in. baking dish., In a large bowl, whisk the eggs, cream and vanilla. Slowly pour half of the cream mixture over the bread. Top with remaining bread and egg mixture. Let stand until liquid is absorbed, about 5 minutes., Meanwhile, in a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over top. Top with blueberries and walnuts., Bake, uncovered, at 375° until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.

BLUEBERRY BREAKFAST CASSEROLE

Steps:

• Two nights ahead: Cut bread into 1/2 inch cubes and spread evenly over a baking sheet\; covered loosely with foil.
• One night ahead, assemble casserole.
• In a greased 9x13 inch baking dish, layer half of the bread cubes.
• Cut brick of cream cheese into 1/2 inch cubes and sprinkle over bread.
• Layer blueberries over cream cheese.
• Top with remaining bread.
• In a mixing bowl, whisk together milk, eggs, maple syrup, vanilla and cinnamon; pour evenly over casserole.
• Cover dish and refrigerate up to 24 hours.
• Remove casserole from refrigerator in morning and bake at 375 for 25 minutes, covered.
• Remove foil and continue baking an additional 25 minutes, until casserole has puffed, do not brown.
• Remove from oven and allow to stand 10 minutes before serving.
• Refrigerate remaining portion, reheats well.

OVERNIGHT BLUEBERRY FRENCH TOAST

Steps:

• Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
• In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
• Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
• Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
• In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

BLUEBERRY BREAKFAST BAKE

Steps:

• Preheat oven to 350°F Grease an 8 or 9-inch square baking dish. Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and half of the blueberries over the bread. Top with remaining bread cubes and blueberries.
• Combine eggs, milk, maple syrup and butter in a large bowl and pour over bread mixture.
• Bake until a knife inserted in the center comes out clean, about 1 hour. Cover with aluminum foil if you notice the edges browning too much during baking.
• Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup. Can be prepared the night before, and baked before serving.

BLUEBERRY CROISSANT BREAKFAST BAKE RECIPE BY TASTY

Steps:

• In a mixing bowl beat cream cheese, sugar, and vanilla until creamy.
• Add eggs, and while beating slowly incorporate the milk until creamy. Set aside.
• Preheat oven to 350°F (175°C.)
• Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
• Place rolls in an ungreased 9x9 (23x23) pan.
• Pour blueberries over the crescent rolls.
• Pour cream cheese mixture over rolls and blueberries.
• Bake at 350°F (175°C) for 35 minutes or until rolls have become golden brown.
• Top with powdered sugar.
• Enjoy!