Oh my gosh... I just made the most wonderful blueberry breakfast bake. I got the recipe from my friend Amy (thanks for sharing it Amy :) she posted a pic on facebook and I knew I had to know more of what was in that yummy looking goodness....
Well and you all know me.. I had to put a little of my own spin on it...and it turned out great... I used fresh blueberries in it, she used frozen fruit, it's all good, canned, frozen, fresh equals YUMMY!!! My family was impressed, and my husband called me a "rockstar".. LOL so funny..love ya honey....
You can double the recipe & use a sprayed 13x9 dish, and just bake it a little longer. I thought next time I am doing exactly that cause we ate the entire dish.. I served this with smoky links, ( I just put them in a pan in the oven about 1/2 way thru the baking time (line the pan with foil for easy clean up). Serve with a drizzle of maple syrup and a sprinkling of powdered sugar... Make this today... enjoy
Breakfast bake
3/4 loaf cinnamon swirl bread ( I used Pepperidge Farms)
3/4-1 cup of milk
6 eggs
1 T vanilla
1 cup fresh blueberries (or frozen will work too)
1/2 cup sugar
For serving:
maple syrup
powdered sugar (optional)
Preheat oven to 375. Spray 8x8 baking dish with nonstick spray.
Tear bread into chunks and place 1/2 into baking dish, sprinkle with the blueberries, and top with the remaining bread (some blueberries will be showing and that is fine). Whisk eggs, sugar & vanilla mixing well. Add 3/4cup milk and whisk well. Pour egg custard mixture over the bread/blueberries. With hands press down the bread soaking up the custard. If it still looks a little dry drizzle the remaining 1/4 cup of milk over the bread mixture. Place in oven and bake around 35-40 minutes until it is puffed and light golden brown. Remove from oven and drizzle with maple syrup and sprinkle with powdered sugar.
