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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 12 slices sourdough, white or wheat bread 2 (8 oz) packages cream cheese 1 ½ cups blueberries, fresh or frozen, divided 12 eggs 2 cups milk (skim, low fat or regular) 1/3 cup Vermont maple syrup 1 tsp ground cinnamon Instructions: Cut bread into bite-sized cubes. Place half in buttered 13 x 9 inch pan or casserole dish. Cut 1 package cream cheese into 1-inch cubes and place over bread. Top with 3/4 cup blueberries. Repeat process with remaining bread, cream cheese, and blueberries. In separate bowl beat eggs and add milk, maple syrup, and cinnamon. Mix well and pour over bread layers. Cover with foil and refrigerate 8 to 10 hours or overnight. When ready to cook, remove casserole from refrigerator. Preheat oven to 350 degrees F and bake casserole, covered, 30 minutes. Uncover and bake 25 to 30 minutes more, or until knife inserted near center comes out clean. Serve warm with blueberry or Vermont maple syrup and bacon or sausage. Yields 12 servings. Notes: This is one of our guests' favorite breakfasts. We serve it with local maple syrup and Harrington's bacon and sausage. Made the night before, it's perfect for a holiday breakfast or brunch. |
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