Blueberry Strata Recipe - Allrecipes.com
Blueberry Strata Recipe
  • READY IN 9+ hrs

Blueberry Strata

Recipe by  

"Blueberries, cream cheese,and bread bake in a creamy custard to create the best breakfast ever!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch strata Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    9 hrs 20 mins

Directions

  1. Coat a 9x13 inch baking dish with cooking spray. Place 1/2 of the bread cubes in dish; top with 1 1/2 cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in pan. Cover, and chill overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Bake strata, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes.
  4. While the strata is baking, prepare the blueberry syrup. Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in remaining 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.
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Footnotes

  • Cook's Note
  • If using frozen blueberries, drain before adding to strata.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2009

Yummy yummu! I made this for brunch and it was a hit! The only thing I want to specify is to use fresh blueberries if you can get ahold of them. I couldn't find any, so I had to use frozen and it was a little more watery than expected but the bread soaked it right up. The syrup is delicious, you may want to add an extra T. of cornstarch if you are using frozen blueberries because of the excess water. Otherwise, awesome and I will definitely make this a regular!

 
Most Helpful Critical Review
Nov 14, 2011

This was good, but it was way too much cream cheese for me and I would have thought the cream cheese would have softened and melted throughout but it stayed in the big clumps.

 
Dec 26, 2009

We really enjoyed this. But you definitely need the sauce because the base strata is a bit bland - there's little sugar or seasoning in it. I did use frozen berries and just gently pressed paper towels on them while in the strainer which helped out immensely with any over-watering concerns. Next time I will mke extra sauce because it's easy and delicious!

 
Jul 08, 2009

I've made this a few times from an almost identical recipe from Tast of Home. the only thing i changeis reduce the cream cheese to one packageas i find 2 is a bit too much. I like it with pure maple syrup or syrup made from canned blueberries and thicken it myself.It's easy to tweak this recipe to your personal taste.

 
Dec 02, 2012

Warning: I modified it based on other reviews! Took this to a brunch event and it was a big hit. I will keep it on my list of favorite recipes! Used just one 8oz package of cream cheese mixed with 1 tsp of vanilla. Put lots of little blobs of cream cheese all over (tedious!). Added a couple of shakes of cinnamon and more vanilla to the egg/milk mixture. I used Italian bread (because the French bread at the store seemed like it would end up mushy, and the Italian was denser). I also failed to see the "chill overnight" when I read the recipe, so, I made it and popped straight in the oven! Used fresh blueberries. The syrup was FABULOUS! I'm going to make homemade syrup all the time from now on! (I used 1 cup sugar instead of 1-1/2) and it was plenty sweet.)

 
Jun 01, 2011

This is a great dish-but not as is. I followed other folks suggestions and used less cream cheese. I used about 2/3 of a an 8oz brick and that was plenty and I pinched off little bits with my fingers into the mixture as opposed to 1/2" pieces. I also doubled the maple syrup to sweeten it up and added about 1 t. of cinnamon. I only used about 8 eggs and that was plenty. I served mine with maple syrup and not the blueberry syrup. This was a huge hit for our Mother's Day brunch.

 
Dec 01, 2010

I cut this in half using an 8x8 baking pan and used the leftover Cloverleaf rolls from last night's Turkey Day dinner instead of french bread. (I baked the rolls day before Thanksgiving but for some reason, they hardened up really fast. So, these rolls were perfect for this recipe.) I did use reduced fat cream cheese, fat free evaporated milk instead of regular milk, organic frozen blueberries that I thawed just a bit and Smuckers blueberry syrup (which I just happened to have in the fridge). My husband didn't care for it but it really was no issue because my kids snarfed up the rest. It was great for me because 1) breakfast was cake and 2) they were absolutely silent. Next time, I may play around with the recipe and maybe use something besides maple syrup in the strata. It might be pretty, too, with a drizzling of vanilla icing over the top and make a nice almost bread pudding dessert.

 
Mar 31, 2010

I made this for a brunch and followed the recipe exactly. It's very easy. and you make it the day before. It was Excellent! By far everyones favorite of the day of all of the dishes!

 

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Nutrition

  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 46.9 g
  • 15%
  • Cholesterol
  • 195 mg
  • 65%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 342 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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