BLUEBERRY STRATA (Blueberry Bread Pudding)
by Marsha Patterson


12 slices firm white bread, cubed

3 cups blueberries, divided

8 oz. cream cheese, cubed

8 eggs

2 ½ cups milk

2 tsp. cinnamon

1 cup maple or maple flavored syrup, divided

1/3 cup brown sugar

Spread half the bread cubes in a sprayed 9 x 13 baking dish. Sprinkle on 2 cups blueberries, cream cheese and remaining bread cubes.

Whisk the eggs well then blend in the milk, cinnamon, brown sugar and 1/3 cup syrup. Pour over bread. Cover and refrigerate overnight.

Heat oven to 350. Bake covered for 30 minutes then uncover and bake 30-35 minutes or until center is set and top is lightly browned.

Meanwhile bring remaining 1 cup of blueberries and 2/3 cup syrup to a boil, stirring constantly. Simmer 1 minute and serve over the strata.


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