blueberry cream cheese breakfast bake
You will never ever catch my house without an extra loaf of bread. I don't know where the obsession I have with making sure I always have a loaf of bread in the house came from. It's like the "Oh shit" handle in the car, you have to have it just in case the moment arises. In this case, I guess the moment here is the sudden need for sandwich on a night I don't cook!
Anyways, that leaves me with bread to use because I hate to waste! I love breakfast casseroles or any breakfast I can cook ahead of time so I can just reheat it in the morning!
Ingredients:
- 12 pieces of white bread (toasted)
- 8 ounces cream cheese at room temp
- 4 tbsp powdered sugar
- Juice of 1 large lemon
- 3/4 cup blueberries, divided
- 8 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1 tbsp vanilla extract
Directions:
- Toast your bread
- Cut or tear into bite sized pieces
Heat oven to 350
- In a small bowl Mix the powdered sugar with cream cheese and juice of one lemon- set aside
- Mix up eggs, sugar, vanilla, and milk
- In a 11x13 baking dish, cover the bottom with some torn up pieces of bread
- Pour half of the blueberries all over
- Drop some of the cream cheese mixture throughout the top
- Put the rest of the torn bread on top and spread the remaining blueberries on top as well
- Pour egg mixture on top
- Bake for about 50-60 minutes