Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Blueberry Breakfast Bake
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- #8237
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
8 slices bread cut into 1-inch cubes
8 ounces chilled cream cheese cut into 1/4-inch cubes
1 cup fresh (or frozen) blueberries
1 1/2 cup milk
8 eggs
directions
Grease a 11 x 7 x 1 1/2 inch pan. Spread 1/2 of the bread into pan. sprinkle with cream cheese, blueberries and remaining bread.
In a separate bowl combine eggs and milk and beat till well blended. Pour over bread mixture and cover tightly with aluminum foil. Refrigerate for at least 8 hours but no more than 24 hours.
Preheat oven to 350 degrees F.
Bake covered for 30 minutes, uncover and bake for 25-30 more until top is puffy and center is set. Top with blueberry syrup
added by
margjohnson
nutrition data
Nutritional data has not been calculated yet.
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