This delicious morning B&B treat combines fresh blueberries with a hint of lemon and is the perfect recipe addition to any breakfast or brunch table.
Butter, for coating pan
1 ½ cups whole milk
¼ cup heavy cream
4 oz. cream cheese (room temperature) or substitute low fat cream cheese
1 tsp of sugar
2 tsp lemon zest
1 tsp vanilla extract
½ tsp salt
1 16-oz. French Bread loaf cut into 1.5 inch chunks
1 ½ cups blueberries
Powdered sugar and maple syrup (for serving)
Butter a 9×13 inch baking dish or individual serving dishes (we use oval rarebit dishes and serve individually)
In a large bowl, beat together eggs, milk, cream, cream cheese, sugar, lemon zest, vanilla and salt. The batter will be slightly lumpy from the cream cheese.
Add bread to the bettered baking dish and pour egg mixture over the top. Press the bread down to ensure it is fully covered with the liquid. Stir in blueberries. Cover with foil and refrigerate at least two hours or overnight.
Remove the casserole from the fridge and let stand at room temperature for 25 minutes prior to baking. Heat oven to 350 or 375 degrees at high altitude.
Bake, covered with foil for 30 minutes and then uncover and bake for 20 minutes more. Serve sprinkled with powdered sugar and serve with maple syrup. Garnish with dollop of whipped cream, sprig of parsley and fresh fruit or edible flowers. Add a side of scrambled eggs and ham if desired. Enjoy!
Recipe: Courtesy of Holden House 1902 Bed & Breakfast Inn, Colorado Springs