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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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BLUEBERRY BREAKFAST BAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Waggoner Estate in Azle Texas in 1994. Ingredients:
10 slices bread cut into 1 cubes |
8 ounces chilled cream cheese cut into 1/4 cubes |
1-1/2 cups fresh blueberries |
1-1/2 cups milk |
8 eggs |
blueberry syrup |
1 pint fresh blueberries |
1/4 cup water |
1/2 cup granulated sugar |
1 tablespoon fresh lemon juice |
Directions:
1. Grease a rectangular baking dish then spread half of the bread into pan.
2. Sprinkle with cream cheese, blueberries and remaining bread.
3. In separate bowl combine eggs and milk then beat until well blended.
4. Pour over bread mixture and cover tightly with aluminum foil.
5. Refrigerate at least 8 hours but no more than 24 hours.
6. Preheat oven to 350 then bake covered for 30 minutes and uncovered for 30 minutes.
7. Top with blueberry syrup and serve immediately.
8. To make syrup carefully wash and remove stems from blueberries.
9. Pour into heavy pot with water and sugar.
10. Bring to a boil then reduce heat and simmer 10 minutes stirring occasionally.
11. Press through a fine sieve to remove blueberry skin.
12. Add lemon then cool and serve.
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