A good friend of mine asked me for this recipe over the holidays, she has made it before and absolutely loves it! We had another friend bring it to one of our Easter Brunch Parties a few years ago, as well. Since it has been a popular dish, I asked my friend to snap a few photos and I’d get the recipe posted on the blog.
My friend is a true girl from the Midwest and is a stickler for using REAL maple syrup, you know, it goes along with using real butter, whole milk, real vanilla – always! Those are her staples! As noted on the recipe card, the cookbook shares a recipe for blueberry syrup as well. My friend has never made this and sticks with serving it with the real maple syrup.
The original recipe calls for just blueberries and as you can see, she used raspberries and blueberries – totally easy to change it up.
If you are hosting a brunch soon, consider serving this!
- 12 slices French bread, cut into 1-inch cubes
- 2 8-ounce packages cream cheese, chilled, and cut into 1-inch cubes
- 1 cup fresh berries, rinsed and drained (note: original recipe calls for blueberries only)
- 12 large eggs
- 1/3 cup maple syrup
- 2 cups milk
- Grease 13x9-inch baking pan. Place half of the bread cubes evenly in prepared pan. Scatter cream cheese cubes over bread and sprinkle with 1 cup berries. Arrange remaining bread cubes over blueberries. In a large bowl, combine eggs, syrup, and milk and whisk to blend. Pour evenly over reserved bread mixture. Cover with foil and chill overnight.
- Pre-heat oven to 350 degrees and let the dish sit at room temperature while oven pre-heats. Bake, covered with foil, in the middle of the oven for 30 minutes. Remove foil and continue baking 30 minutes, or until puffed and golden brown.
- Note that the cookbook shares a recipe for Blueberry Syrup to make to serve alongside. My friend swears that it is awesome with real, maple syrup so it is not included here.