Blueberry Breakfast Bonanza
Courtesy of The incredible edible egg™ 10 Servings • 15 Min. Prep Time • 50 Min. Cook Time • 4 Hrs. Chill Time| Ingredients |
|---|
| 1 (12 oz.) loaf French bread, cubed, about 6 c. |
| 1 (16 oz.) pkg. frozen blueberries, reserve 1 c. (or 3 c. fresh) |
| 12 oz. Neufchatel cheese, softened |
| 1 c. reduced-fat sour cream |
| 2/3 c. firmly packed brown sugar |
| 3/4 c. low-fat milk |
| 1/2 c. maple syrup |
| 10 eggs, beaten |
| 1 tsp. ground cinnamon |
| 1 tsp. vanilla |
| Additional maple syrup for serving, optional |
Directions:
1. Coat a 9" X 13" glass baking dish with cooking spray; place bread cubes inside. Sprinkle blueberries on top.
2. In a large bowl beat Neufchatel cheese until smooth. Add sour cream, brown sugar, milk and maple syrup, continue beating until smooth. Add eggs, cinnamon and vanilla; continue beating until mixture is blended. Pour over bread and berries. Cover with foil and refrigerate several hours or overnight.
3. Remove from refrigerator about 30 min. before baking. Bake covered in a preheated 350ºF for 30 min. Uncover and continue baking until no signs of visible liquid egg or about 20-25 min. longer.
4. Sprinkle remaining blueberries on top and serve with additional maple syrup if desired. Refrigerate leftovers.
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Nutrition:
Calories: 418; Total Fat: 17g; Cholesterol: 247mg; Total Carbs: 52g; Fiber: 2g; Protein: 14g; Sodium: 441mg;