Blueberry Maple Breakfast Bake: Main Image

Quick Facts

Nutrition Facts

Calories 328
  Calories from Fat 146 (45%)
(25%)Total Fat 16g
(32%)Saturated Fat 6g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(85%)Cholesterol 254mg
(13%)Sodium 304mg
(4%)Potassium 135mg
Total Carbohydrate 35g
(9%)Dietary Fiber 2g
Sugars 13g
Sugar Alcohols 0g
(24%)Protein 12g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Blueberry Maple Breakfast Bake


  • 1 loaf (14 ounces) egg challah or other white bread

  • 4 oz reduced-fat cream cheese

  • 2 cups fresh or frozen blueberries, divided

  • 8 eggs, beaten

  • 1- 1/2 cups milk

  • 1/4 cup maple syrup

  • 1/4 cup melted butter

Simple yet stunning, this French toast-like dish will make a fabulous centerpiece for your next Sunday brunch.


  • Preheat oven to 350°F. Cut the bread in 1-inch cubes (makes about 10 cups). Cut cream cheese in small cubes (makes about 1 cup). Grease 9-x-9-2-inch baking dish. Place half of the bread cubes in the dish. Scatter cream cheese cubes and 1 cup of blueberries over the bread. Top with remaining bread cubes and blueberries. In a bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture. Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much.
  • To serve, cut in squares. Accompany with additional maple syrup, if desired.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.