Blueberry Maple Breakfast Bake

15 mins

60-90 mins

9 servings

Can be prepared the night before, and baked before serving.


  • 1 loaf rustic white bread, end pieces removed, bread cut into 1-inch cubes (about 10 cups)
  • 4 ounces cream cheese, cut into small cubes (about 1 cup)
  • 2 cups fresh or frozen blueberries, divided (if using frozen berries, defrost and drain them first)
  • 8 eggs, beaten
  • 1 1/2 cups milk
  • 1/4 cup melted butter
  • 1/4 cup Maple Valley organic maple syrup plus more for serving


Preheat oven, prep baking dish:
Preheat oven to 350°F. Grease an 8 or 9-inch square baking dish.
Layer cubed bread, cream cheese, and blueberries in baking dish:
Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and half of the blueberries over the bread. Top with remaining bread cubes and blueberries.
Combine eggs, milk, maple syrup, and melted butter in a large bowl and pour over bread mixture:
To make ahead, cover and chill overnight, and proceed the next morning to bake.

Bake at 350°F until a knife inserted in the center comes out clean, about 1 hour to 1 hr 20 min. Cover with aluminum foil if you notice the edges browning too much during baking.

Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup.