Blueberry Breakfast Bake


  • 1 (12-ounce) day-old baguette, cut into ½-inch cubes
  • 1 pint blueberries, divided
  • 12 ounces Neufchâtel cheese, softened
  • ½ cup sugar
  • 8 eggs
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • + 3 more ingredients
    • ½ teaspoon ground cinnamon
    • 2/3 cup milk
    • Maple syrup (optional)

Place half of the bread cubes in a buttered 9x13-inch baking dish. Sprinkle with blueberries, reserving a few for garnish. In a mixing bowl, beat cheese and sugar until smooth. Beat in the eggs, sour cream, vanilla and cinnamon. Gradually add milk until blended. Pour half over bread. Top with r...

View full recipe at SpringPad


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