When I saw the original recipe for this
Overnight Blueberry Strata at Kraft Kitchens
I immediately added it to my must try list.
6 slices thick sliced bread, cut into 1/2-inch cubes (about 4 cups)
1 cup fresh or frozen blueberries, divided
1/2 pkg. (250g) cream cheese, cut into 1/4-inch cubes
1-1/4 cups milk
1 tsp ground cinnamon
1/2 cup maple syrup, divided
1/8 cup packed brown sugar
Spread half the bread cubes onto bottom of 8x11 baking dish
sprayed with cooking spray,
cover with 1/2 cup blueberries, cream cheese and remaining bread.
Whisk eggs, milk and cinnamon in medium bowl until well blended.
Add 3 Tbsp. maple syrup and brown sugar; mix well.
Pour over bread.
Refrigerate 12 hours or overnight.
Heat oven to 350F. Bake strata, covered, 1 hour
or until center is set and top is lightly browned,
uncovering after 30 minutes.
Bring remaining syrup and blueberries to boil in saucepan, stirring constantly;
simmer on medium-low heat 1 minute, stirring constantly.
Serve over individual servings of stata.
This recipe did not disappoint.
It was delicious and my family loved it.
I will be adding it into my regular rotation of breakfast meals
but I will have to double the Blueberry sauce, it was so good.
~Finding the amazing in the simple~
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