Blueberry Brunch Bake

Name: Blueberry Brunch Bake
Ingredients: 4 slices white bread, cut into 1-inch pieces; 4 ounces reduced-fat cream cheese, cut into small pieces; 1 cup fresh blueberries; 1/2 cup pecans, chopped (optional); 4 eggs; 3/4 cup fat-free half-and-half; 1 teaspoon vanilla extract; 1/2 teaspoon orange zest (or lemon zest); 1 dash nutmeg; 1/2 cup blueberry syrup (recommended Maple-Blueberry Syrup); 1/2 cup Cool Whip Lite

11 ingredients

4 steps

Ingredients

4 slices white bread, cut into 1-inch pieces
4 ounces reduced-fat cream cheese, cut into small pieces
1 cup fresh blueberries
1/2 cup pecans, chopped (optional)
4 eggs
3/4 cup fat-free half-and-half
1 teaspoon vanilla extract
1/2 teaspoon orange zest (or lemon zest)
1 dash nutmeg
1/2 cup blueberry syrup (recommended Maple-Blueberry Syrup)
1/2 cup Cool Whip Lite

Directions

1

Spray a 8x8 pan with nonstick cooking spray. In a medium bowl, add bread cubes, cream cheese, blueberries (and pecans if using).
2

Beat eggs, half-and-half, vanilla, and zest in a medium bowl until blended. Pour over bread mixture, coating well. Gently fold so as not to break up the blueberries much.
3

Gently pour mixture into the 8x8 pan and sprinkle with a bit of nutmeg. Cover tightly with foil. (You can bake now, or refrigerate for up to 24 hours Just bring to room temperature before baking).
4

Preheat oven to 350°F Bake covered for 25 minutes. Uncover and bake an additional 25 minutes more or until top is puffed and center is set. Serve with blueberry syrup and a dollop of Cool Whip.