I have now made this breakfast casserole two years in a row for our Christmas breakfast. I have followed the recipe as written except that I have made it with Italian bread, including the crust, instead of sliced white bread, based on the advice of other reviewers. I also sprinkled about 1/4 cup confectioner's sugar over the cream cheese cubes (all 16 ounces!) and doubled the syrup, which I put in a small pitcher for self-serve. Each time I made this I did not find it necessary to "spread" the cream cheese. I just made sure the cream cheese cubes were small and then pressed the casserole firmly after topping with the second layer of cubed bread so that the cheese would melt into it as it baked. I used frozen blueberries the first time and fresh blueberries the second time with little or no variation in taste or texture. This casserole is REALLY delicious, very easy and saves so much time since the preparations can be done the day before! Be sure you bring it out of the fridge about 30 minutes before baking to take the chill off and allow it to cook thoroughly. I serve this casserole with good quality (i.e., meaty) bacon. A perfect pairing! I will continue to make it for holidays and other special occasions because it always disappears among rave reviews.
Was this review helpful?
2 users found this review helpful
I have now made this breakfast casserole two years in a row for our Christmas breakfast. I...