Friday, November 16, 2012

Blueberry Compote Morning Delight

Blueberry Compote Morning Delight
(make ahead - oh yeah!)
Serves 12 adults

12 slices white bread - remove crusts and cube
12 - 16 oz cream cheese, cubed
1 cup blueberries (frozen is fine)
12 eggs
2 cups milk
1/3 cup maple syrup

1 cup sugar
2 tblsps cornstarch
1 cup water
1 cup blueberries
1 tbls butter

1.  Spray a 9x13 glass pan with non-stick cooking spray.
2.  Place the bread cubes, then cream cheese cubes, then the blueberries in the pan.
3.  Lightly beat the eggs, slowly add the milk and maple syrup.
4.  Pour the liquid over the bread and berries.
5.  Cover with foil and refrigerate overnight.

Bake, covered, at 350 degrees for 30 minutes, then remove the foil and bake for 25 minutes longer until golden brown and center is set.

While it's baking, you can make the topping.

Topping directions:
1.  In a medium pan, stir the sugar and cornstarch together.
2.  Add the water to the sugar mixture, stir and heat to boiling. 
3.  Add the blueberries and return to a boil.
4.  Reduce heat and simmer for 8 - 10 minutes.  If you used fresh blueberries they will burst when done.  
5.  Stir in the butter.

Serve the brunch warm, with a large spoonful of topping! For extra richness, but extra calories, add a dollop of whipped cream.

     It's so nice to be able to have company, especially for the holidays, and serve such a unique and delicious breakfast without rising early in the morning.

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