Thursday, May 30, 2013
For Mother's Day breakfast, we ate this blueberry strata, which I got from the Kraft website. It's a breakfast you assemble the night before, and it's a snap to throw together. It was good, and we were all happy to have something new, but I have to say it wasn't as flavorful as I expected. We couldn't really taste the cinnamon and syrup added into the egg mixture. The blueberry syrup poured on top, however, made the dish worthwhile.
I would make this again, but I might fiddle around with the recipe. Let me know if you have any suggestions! By the way, my young family only needed half the recipe.
12 slices white bread, cut into 1/2-inch cubes (about 8 cups)
1 c. fresh or frozen blueberries, divided
8 oz. cream cheese
2 1/2 c. milk
2 tsp. ground cinnamon
1/3 c. maple-flavored or pancake syrup
1/4 c. packed brown sugar
Spread half of the bread cubes onto bottom of greased 9x13 baking dish. Sprinkle with blueberries. Pinch off small chunks of cream cheese and sprinkle around, then top with other half of bread cubes.
Whisk together eggs, milk, cinnamon, syrup and sugar. Pour over bread. Cover with foil and refrigerate overnight.
Heat oven to 350 degrees. Bake strata, covered, for about 30 minutes. Uncover and bake 30 to 35 minutes more, or until center is set. Pour blueberry syrup on individual servings.
2 c. fresh or frozen blueberries
1 1/3 c. maple-flavored or pancake syrup
Combine blueberries and syrup in small saucepan and bring to boil, stirring constantly. Reduce heat and simmer for about 1 minute, stirring constantly. Pour over blueberry strata.