Blueberry Breakfast Bake

I found this recipe from a flyer at Whole Foods.  It is good, but does have a hint of an egg taste.  Also, my little one ate some of the bread before we could get it in the casserole, so I bet it would look a little different than the picture too.  I don’t know if I’ll try this one again or not.  Not bad, but not awesome either. 

  Here is the recipe for Blueberry Breakfast Bake.

1 day old baguette, cut into 1/2 inch cubes
1 pint blueberries
12 oz Cream Cheese
1/2 cup sugar
8 eggs
1 cup sour cream
1 tsp vanilla extract
1/2 tsp ground cinnamon
2/3 cup milk
maple syrup is optional
Place half of the bread in a greased 3 quart baking dish.  Sprinkle with blueberries.  In a mixing bowl, beat cream cheese and sugar until smooth.  Add and beat in the eggs, sour cream, vanilla and cinnamon.  Gradually add in the milk until it is blended.  Pour this mixture over half the bread.  Top with remaining bread and then the remaining cheese mixture.  Cover and refrigerate overnight or up to 24 hours before baking.  Remove from the refrigerator 30 minutes before baking.  Cover and bake for 30 minutes at 350.  Uncover and continue cooking for 20 minutes or until inserted knife comes out of the center clean.  You can garnish with some blueberries if you wish. 

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