Enjoy this delicious fruit as much as you can before it’s out of season! This casserole, which you prepare at night and then just put right in the oven the next morning, is both decadent and healthy at the same time. The blueberries provide nutrients and antioxidants, and eggs provide hunger-satisfying protein, so with this breakfast you’ll be well nourished to face the day!
1 loaf sourdough (or gluten-free) bread
1 cup blueberries
8 oz. cream cheese (or dairy-free cream cheese substitute)
2 cups SoL Original Sunflower Beverage
1 tsp vanilla extract
1/3 cup maple syrup
3/4 cup raw honey
2 Tbsp cornstarch
1 cup fresh blueberries
1/2 cup butter
1 cup water
Yields 10 servings
1.) Tear bread into pieces by hand. Arrange pieces in a 9×13 glass dish.
2.) Slice cream cheese into cubes and put over the bread pieces. Add 1 cup of blueberries in with the bread and cream cheese.
3.) Beat eggs, SoL Sunflower Beverage, syrup, and vanilla extract in a bowl. Once mixture is combined, pour over the bread, cream cheese and blueberries in glass dish.
4.) Cover dish and leave in the refrigerator overnight.
5.) [Morning after]: Preheat oven to 350o F. In a small bowl, mix water with cornstarch.
6.) Heat raw honey, butter, and water/cornstarch mixture in a saucepan until it starts to boil. Add 1 cup of blueberries and reduce to a simmer for 2-3 minutes.
7.) Pour mixture from previous step over the bread dish from the night before. Cover with tin foil and bake in oven for 30 minutes. After 30 minutes, uncover dish and bake for an additional 30 minutes (or until bread turns a golden-brown color).
Cut into slices, serve with maple syrup (if desired), and enjoy!