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Overnight Blueberry Breakfast Bake with Maple Cream Syrup
Author: Melissa Howell
For the breakfast casserole
  • 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
For the syrup
  • 3 Tbsp. xylitol or sugar
  • 2 tsp. corn starch
  • 1 cup cream
  • 2 tsp. maple extract
For the casserole
  1. Put half of the bread cubes in a lightly greased 9x13 baking dish or pan.
  2. Place the cream cheese evenly over the bread cubes.
  3. Sprinkle the blueberries over the top.
  4. Add the rest of the bread cubes.
  5. In a large mixing bowl, mix all the eggs, sugar, xylitol, maple extract, milk and cream.
  6. Pour over the top of the casserole. Cover with foil and refrigerate overnight.
  7. 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.
  8. Remove from the oven and let cool for at least 10 minutes before serving.
For the syrup
  1. Add xylitol (or sugar) and corn starch to a small pan on the stove. Mix together.
  2. Turn the stove on to medium-high heat under the pan and immediately add 1 cup of cream.
  3. Stir constantly until mixture almost boils. Then remove from the heat and add 2 tsp. maple extract.
  4. Serve warm.