This Overnight Blueberry Breakfast Bake with Maple Cream Syrup is a wonderful low-sugar breakfast! Use gorgeous, super-healthy blueberries in this French Toast-inspired breakfast casserole. Full of protein and flavor, it’s the perfect breakfast for any occasion!
“Melissa, Nathan has been hit by a car.”
It was 10:00 at night, and I was surprised to be receiving a call from my dear friend, Briana. I was rendered speechless by the news. Was her husband alive? How did it happen? Would he be o.k?
Nathan is a man with a big voice and a big heart. He serves with no expectation of reward. He is one of those men who you can count on for anything.
Wait. I was thinking in the present tense. Was Nathan a past tense now?
“Is he o.k?” I asked, after a too-long silence born of my shock.
“I don’t know much right now,” Briana said. “They are taking him to the hospital in a nearby town. He is in Texas on a business trip. I will let you know more when I find out. Will you just pray for us?”
Of course we would pray.
Miraculously, Nathan lived after being struck from behind by a car going about 40 miles per hour. He flew up on the car, shattered the windshield with his head, then rolled onto the ground. His left leg was broken in three places, and he needed eight staples in his head. But he was not paralyzed, didn’t suffer brain trauma, and he is now at home in Colorado.
People instantly rallied to help. Within days, Nathan and Briana had three weeks’ worth of meals in their freezer, donated by neighborhood and church friends. A signup sheet went around at church asking for people to help with meals, transportation, childcare, and cleaning. The sheet was filled, and another one started.
In this world of so much divisiveness and defensiveness, it often takes tragedies and hardships to remind us that we are made of better stuff. We are good, kind, and giving. Even if it just means we make a dinner to take to someone in need.
Undoubtedly you’ve taken a meal to someone in need. And because life keeps surprising us with reasons to care, I’m sure you’ll do it again.
Today I have an idea for you for something special you could make for a friend in need that they could just pop into their oven. It’s also perfect when you want to have a no-fuss breakfast for the holidays. It’s this Overnight Blueberry Breakfast Bake.
The recipe I have for you uses gorgeous, super-healthy blueberries in a French Toast-inspired breakfast casserole.
(I’ve lightened up this recipe for you and cut way down on the sugar content by using xylitol, a safe sugar substitute. But if you don’t have xylitol or don’t care about cutting down on sugar, just replace the xylitol with regular sugar).
You’ll need some French bread (this typically has little to no sugar in it). If it’s day-old bread, even better. Some stores have sections for their baked goods that are about to expire where you can get them at a discount.
You’re going to cut that bread into 1-inch cubes and put half of them in a 9×13 baking dish.
Then you’re going to use a whole 8 oz. package of cream cheese. Cut it into slices or small chunks and drop that on top of the bread slices.
Next you’ll add 1 cup of fresh or frozen blueberries. Drop the rest of your bread cubes on top.
I hope you have a lot of eggs, because you’re going to need them! A whole dozen, in fact! Crack all those eggs into a large mixing bowl and then add 2 Tbsp. sugar and 2 Tbsp. of xylitol. Then add 2 tsp. maple extract, 1 cup of milk, and one cup of cream. Whip everything together until well blended. Pour that whole mixture over the top of everything. Cover the pan with foil and refrigerate overnight.
In the morning, pop it in a 350-degree oven for 30 minutes. Then take off the foil and bake another 30 minutes. Let it cool for about 10 minutes before serving.
You can either use traditional syrup, or you can make my lightened-up Maple Cream Syrup.
Here’s what you do. You put 3 Tbsp. xylitol (or sugar, if you prefer) in a small pan along with 2 tsp. of corn starch and one cup of cream. Cook it over medium-high heat, stirring constantly. When it’s just about to boil, remove it from the heat and add 2 tsp. of maple extract and stir. Serve warm.
- 12 thick slices of day-old French bread, cut into 1-inch cubes
- 1 8 oz. package cream cheese, sliced or cut into small cubes
- 1 cup blueberries, fresh or frozen
- 12 large eggs
- 2 Tbsp. sugar
- 2 Tbsp. xylitol
- 2 tsp. maple extract
- 1 cup milk
- 1 cup cream
- 3 Tbsp. xylitol (or sugar)
- 2 tsp. corn starch
- 1 cup cream
- 2 tsp. maple extract
- Put half of the bread cubes in a lightly greased 9x13 baking dish or pan.
- Place the cream cheese evenly over the bread cubes.
- Sprinkle the blueberries over the top.
- Add the rest of the bread cubes.
- In a large mixing bowl, mix all the eggs, sugar, xylitol, maple extract, milk and cream.
- Pour over the top of the casserole. Cover with foil and refrigerate overnight.
- In the morning, heat your oven to 350 degrees F. Bake the casserole, covered, for 30 minutes. Then remove the foil and bake for 30 more minutes.
- Remove from the oven and let cool for at least 10 minutes before serving.
- Add xylitol (or sugar) and corn starch to a small pan on the stove. Mix together.
- Turn the stove on to medium-high heat under the pan and immediately add 1 cup of cream.
- Stir constantly until mixture almost boils. Then remove from the heat and add 2 tsp. maple extract.
- Serve warm.
For more great breakfast ideas, try these!