
Breakfast

6 portion(s)

60 min
BOOST® Red, White And Blueberry Breakfast Bake Recipe
Ingredients
8 |
slices white bread (cut into cubes) |
1 cup |
strawberries (fresh or frozen (thawed and drained)) |
1 cup |
blueberries (fresh or frozen (thawed and drained)) |
2 Tbsp. |
sugar |
1/2 tsp. |
cinnamon |
1 - 8 oz. |
package cream cheese (cut into cubes) |
1 1/2 cups (1 1/2 bottles) |
BOOST® Vanilla Drink |
8 |
eggs |
1 tsp. |
vanilla
|
Serving suggestion
1 cup servings
Nutritional Information
Nutritional Information for 1 portion | ||
Calories | kcal | 420 |
Total Fat | g | 22 |
Saturated Fat | g | 11 |
Cholesterol | mg | 325 |
Sodium | mg | 480 |
Carbohydrates | g | 39 |
Dietary Fiber | g | 3 |
Sugars | g | 16 |
Protein | g | 16 |
Vitamin A | ||
Vitamin C | ||
Calcium | ||
Iron |
Directions
- Spray a 2-quart casserole dish with vegetable oil nonstick cooking spray.
- Evenly layer ½ of the bread cubes in dish.
- Combine berries, sugar and cinnamon in a bowl; stir until berries are evenly coated with sugar. Sprinkle berries over bread cubes.
- Arrange cream cheese cubes over berries and top with remaining bread cubes.
- Combine BOOST® Vanilla, eggs and vanilla extract in a bowl; mix well.
- Pour over bread mixture in pan. Cover tightly with aluminum foil and refrigerate for 8 hours or overnight.
- Preheat oven to 350° F. Bake covered for 30 minutes; uncover and bake for an additional 30-35 minutes longer or until knife inserted in the center comes out clean.
- Cool for 5 minutes before cutting and serving. Serve warm.
- Serving Suggestions:
Top with warm blueberry, strawberry, or maple syrup.
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