Blueberry Maple Breakfast Bake

Blueberry Maple Breakfast Bake

Blueberry Maple Breakfast Bake

This is one of those great party brunch casseroles. It’s easy to assemble the night before and just pop in the oven an hour before needed in the morning.
Servings 9
Prep Time 15 minutes
Cook Time 1 hour


  • 1 loaf white bread crusts removed, bread cut into 1 inch peices
  • 4 oz cream cheese cut into small cubes (about 1 cup)
  • 2 cups fresh or frozen blueberries divided
  • 8 egges beaten
  • 1 1/2 cups milk
  • 1/4 cup butter melted
  • 1/4 cup maple syrup additional syrup needed for serving


  1. 1. Preheat oven to 350° F. Grease an 8 or 9-inch square baking dish. Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and half of the blueberries over the bread. Top with remaining bread cubes and blueberries. 2. Combine eggs, milk, maple syrup and butter in a large bowl and pour over bread mixture. 3. Bake until a knife inserted in the center comes out clean, about 1 hour. Cover with aluminum foil if you notice the edges browning too much during baking. 4. Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup. Can be prepared the night before, and baked before serving. Read more:

Recipe Notes

If using frozen blueberries, defrost and drain first.