READY IN 9+ hrs

Blueberry Strata

Read Reviews (24)

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

Directions

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.
Preheat oven to 350 degrees F (175 degrees C).
Bake strata, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 9 hrs 20 mins

Footnotes

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

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!

—Abbey

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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.

—kellib74

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27 Ratings

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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.

—klynn

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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!

—Mary Catherine

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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.

—Sarah Jo

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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.

—Sarah Waltrip

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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!

—Beth

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Apr 28, 2011

I hate it when people tweak and change recipes the first time they make it and then review it because they are reviewing something different, but in this case I am guilty. I made the strata following the directions but I used strawberries instead of blueberries (I had intended on using the blueberries but they were so expensive and strawberries were on sale). I know it is a major change but it was delicious!! Made it for Easter brunch and everyone loved it. They said it was so good they could not imagine it with blueberries. I will make it again, and I will try the blueberries. Blueberries would be less work because you wouldn't have to do any cutting. I think this is a great recipe and easy to make. Also, I did add a little bit of cinnamon to the milk/egg mix. Vanilla or little sugar to the mix would be good too. I love how you mix everything the night before then before you serve you make the syrup. Will make again.

—C.O.

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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.

Nutritional Information

Blueberry Strata

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 369
Calories from Fat: 142

% Daily Value *
Total Fat 15.8g 24 %
Saturated Fat 8.5g 43 %
Cholesterol 195mg 65 %
Sodium 342mg 14 %
** Potassium 201mg 6 %
Total Carbohydrates 46.9g 15 %
Dietary Fiber 1.3g 5 %
Protein 11.4g 23 %
Sugars 27.8g
Vitamin A 13 %
Vitamin C 5 %
Calcium 12 %
Iron 22 %
** Thiamin 20 %
** Niacin 28 %
** Vitamin B6 8 %
** Magnesium 7 %
** Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.