One of my most beloved joys at Christmas is the time we get to spend with our extended families back on the East coast. No matter where we have lived, we always travel back to the area where Eric & I grew up to spend this special holiday with family. It’s chaotic at times, but certainly joyful, too.
A treasured tradition when we are celebrating with my side of the family is the special breakfast that my sister Diane always prepares for more than a dozen of us. We get to it after the presents have been opened. Historically, Diane makes a Scrambled Egg Casserole and a baked French toast dish. I recently tried this make ahead casserole (reminiscent of Diane’s French toast casserole) out on the kids when they were visiting. It got high marks from all 5 of us. Both the do ahead aspect of the dish and the crowd sized number of servings makes it ideal for our Christmas morning tradition!
Blueberry Breakfast Casserole
Blueberry Breakfast Casserole (adapted from midwestliving.com) Prep Time: 20 minutes, Chill Time: 2 hours to overnight, Bake Time: 25 minutes, Servings: 8 – 12
Ingredients:
- 12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups)
- 12 ounces cold cream cheese, cut into 3/4-inch cubes
- 1 1/2 cup fresh or frozen blueberries
- 12 eggs
- 2 cups milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- additional maple syrup for serving
Directions:
To dry the bread slices: Arrange the bread in a single layer on a wire rack, cover them loosely and let them stand overnight. Alternately, cut the bread into 1/2-inch cubes and spread them on a large baking sheet. Bake the cubes, uncovered, in a 300º F oven for 10 to 15 minutes or until they are dry, stirring them twice. Cool the cubes before constructing the casserole.
Place half of the bread cubes over the bottom of a well-buttered 13x9x2-inch baking dish. Dot the bread with the cubed cream cheese, then sprinkle the blueberries over the casserole. Arrange the remaining bread cubes over the blueberries.
Place half the dried bread cubes in the bottom of a greased 9×13 baking dish then add the cubed cream cheese.
Add the rest of the bread cubes to the casserole.
In a large mixing bowl, beat the eggs with the milk and the 1/2 cup of syrup.
Combine the eggs, milk, and syrup.
Carefully pour the egg mixture over the casserole. Cover and chill the pan in the refrigerator for at least 2 and up to 24 hours.
Pour the egg mixture over the casserole.
Bake the casserole covered, in a 375° F oven for 25 minutes. Uncover the dish and continue to bake it for about 25 minutes more or until a knife inserted near the center comes out clean, and the topping is puffed and golden brown.
Bake the casserole after refrigerating it for at least 2 hours.
Let the casserole stand for 10 minutes before serving. Serve warm with additional maple syrup.
Cut the casserole into serving pieces and serve it with additional maple syrup.
Family traditions are so special during the holidays! ~Linda
Blueberry Breakfast Casserole (adapted from midwestliving.com) Prep Time: 20 minutes, Chill Time: 2 hours to overnight, Bake Time: 25 minutes, Servings: 8
Ingredients:
- 12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups)
- 12 ounces cold cream cheese, cut into 3/4-inch cubes
- 1 1/2 cup fresh or frozen blueberries
- 12 eggs
- 2 cups milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- additional maple syrup for serving
Directions:
To dry the bread slices: Arrange the bread in a single layer on a wire rack, cover them loosely and let them stand overnight. Alternately, cut the bread into 1/2-inch cubes and spread them on a large baking sheet. Bake the cubes, uncovered, in a 300º F oven for 10 to 15 minutes or until they are dry, stirring them twice. Cool the cubes before constructing the casserole.
Place half of the bread cubes over the bottom of a well-buttered 13x9x2-inch baking dish. Dot the bread with the cubed cream cheese, then sprinkle the blueberries over the casserole. Arrange the remaining bread cubes over the blueberries.
In a large mixing bowl, beat the eggs with a whisk. Whisk in the milk and the 1/2 cup of syrup. Carefully pour the egg mixture over the casserole. Cover and chill the pan in the refrigerator for at least 2 and up to 24 hours.
Bake the casserole covered, in a 375° F oven for 25 minutes. Uncover the dish and continue to bake it for about 25 minutes more or until a knife inserted near the center comes out clean, and the topping is puffed and golden brown. Let the casserole stand for 10 minutes before serving. Serve warm with additional maple syrup.