Sunday, July 3, 2011

Blueberry Breakfast Bake

Another great recipe from The $5 Dinner Mom Breakfast and Lunch Cookbook by Erin Chase.  I just can't get enough from this cookbook, I have not been disappointed with any recipe.  This book is from the library, but it might be worth me picking up if I can find it at the right price, cheap! 

6 slices stale French bread or banana blueberry bread
1 cup fresh or frozen blueberries
8 large eggs
1/2 cup milk
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Preheat the oven to 350 degrees.  Lightly coat a 8 x 8 (I actually used a 9 x11) glass baking dish with nonstick cooking spray. 

Place the slices of bread into the prepared baking dish.  Sprinkle the blue berries around and on top of the bread slices.  I decided to use the blueberries even though the bread had blue berries in can't get enough fruit when you're trying to be healthy, right? 

In a mixing bowl, whisk the eggs, milk, sugar, cinnamon, and allspice.  Pour the mixture over the bread and blueberries in the baking dish.  Refrigerate at least 30 minutes.  For best, cover the baking dish with plastic wrap and refrigerate overnight.

Bake the casserole in the preheated oven for 35 to 45 minutes, or until the eggs have cooked through and the top is golden brown.  Let cool before cutting and serving. 

Top with maple syrup or strawberry syrup.

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