Blueberry Brunch Bake

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 slices 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

Recipe

• 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.