Blueberry Breakfast Bonanza
An Easter brunch, Mother’s day luncheon or graduation party all provides the perfect time to surprise guests with this mouthwatering recipe. Blueberries, cream cheese, eggs and cinnamon make this fresh spring strata a party treat. And for the hostess, th
1 (12-ounce) loaf French bread, cubed, about 6 cups
1 (16-ounce) package frozen blueberries, reserve 1 cup (or 3 cups fresh)
12 oz Neuchatel cheese, softened
1 cup reduced-fat sour cream
2/3 cup firmly packed brown sugar
3/4 cup low-fat milk
1/2 cup maple syrup
10 eggs, beaten
1 tsp ground cinnamon
1 tsp vanilla
Additional maple syrup for serving, optional
Coat a 9 X 13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle blueberries on top.
In a large bowl beat Neuchatel cheese until smooth. Add sour cream, brown sugar, milk and maple syrup, continue beating until smooth. Add eggs, cinnamon and vanilla; continue beating until mixture is blended. Pour over bread and berries.
Cover with foil and refrigerate several hours or overnight. Remove from refrigerator about 30 minutes before baking. Bake covered in a preheated 350ºF for 30 minutes.
Uncover and continue baking until no signs of visible liquid egg or about 20-25 minutes longer. Sprinkle remaining blueberries on top and serve with additional maple syrup if desired.
Calories from Fat 17
Total Carbohydrate 52g
Vitamin A 713iu,
Vitamin C 6mg,
Vitamin B12 0.85mg