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Post by Tia on May 30, 2005 11:38:00 GMT -5
Blueberry Breakfast Bake
Serving Size 8
8 slices white bread -- cut into 1-inch pieces (about 6 cups) 1 (8-ounce) package cream cheese -- chilled and cut into 1/2-inch pieces 1 cup fresh blueberries 8 eggs 1 1/2 cups milk
TO COMPLETE RECIPE 1 cup blueberry syrup
Grease rectangular baking dish, 11 × 7 × 1 1/2 inches. Spread half of the bread pieces evenly in baking dish. Top with cream cheese. Sprinkle with blueberries. Spread remaining bread over blueberries.
Beat eggs and milk in medium bowl until blended; pour over bread. See To Store and To Cook in Notes.
Per Serving (excluding unknown items): 383 Calories; 17g Fat (40.9% calories from fat); 12g Protein; 44g Carbohydrate; 1g Dietary Fiber; 250mg Cholesterol; 312mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : Chill Time: 24 hours Bake Time: 45 minutes from refrigerator
TO STORE Refrigerator: Cover unbaked mixture tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.
TO COOK FROM REFRIGERATOR Oven: About 1 1/4 hours before serving, heat oven to 350°. Bake in covered baking dish 30 minutes. Uncover and bake 25 to 30 minutes longer or until top is puffed and center is set. Serve with blueberry syrup.
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