Blueberry Morning Glory

Serves 12


  • 1 challah or egg bread, with crust removed, ripped apart
  • 1 package (8 ounces) cream cheese
  • 2 cups blueberries
  • 8 eggs
  • 1/3 cup maple syrup
  • 1/2 cup sugar
  • 2 cups half-&-half
  • For the Blueberry Sauce:
  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 cup blueberries
  • 1 tablespoon butter


In a greased 9 x 13-inch corning or glass casserole dish, arrange half of the bread. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.

In a separate bowl, mix together the eggs, syrup, sugar and half-& half. Pour carefully and evenly over the bread mixture.

Bake at 350 degrees F about 1 hour. Serve with blueberry sauce (instructions follow).

MAKE A-HEAD TIP: Can be made the day before, refrigerated overnight, and baked the day you wish to serve it.


In a saucepan, mix together sugar, water and cornstarch. Cook over moderate heat for about 5 minutes, stirring constantly, until thickened.

Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst. Add butter and stir until blended.

Recipe reprinted by permission of All rights reserved.

RecID 7129

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