Blueberry Cream Cheese Breakfast Bake
Blueberry Cream Cheese Breakfast Bake
Prep:
15 Minutes
Cook:
60 Minutes
Serves:
6
Submitted by:
Chef Nina Park-Shin Han
Meet the Chef!
Chef Nina Park-Shin Han
Nina Park-Shin Han is a schooled pastry chef and is the General Manager and Head Pastry Chef of Cups Organic, the popular all organic cupcakery in La Jolla, CA. The food business is engrained in Nina’s family. Her husband, mother and brother are entrepreneurs in the industry. Nina oversees the kitchen and operations of Cups Organic to make sure all the cupcakes come out just right. Visit Nina: http://cupslj.com/
Recipe Details
Ingredients
4 ounces (about 1 cup) cream cheese, cut in to small cubes
2 cups fresh or frozen blueberries
8 eggs beaten
1 ½ cups milk
¼ cup Melted Butter
¼ cup maple syrup, plus more for serving
1 King’s Hawaiian Original Hawaiian Sweet Round Bread loaf, cut in to 1-inch cubes.
Preparation
Step 1
Heat oven to 350F.
Step 2
Grease a 9inch square baking pan. Place half of the bread cubes in the dish. Distribute cream cheese and half of the blueberries over the bread. Top with remaining bread cubes and blueberries.
Step 3
In a bowl, combine eggs, milk, maple syrup and butter. Pour over bread mixture.
Step 4
Cover with aluminum foil to prevent the edges from browning too much during baking. Bake for about 1 hour or when a knife inserted in the center comes out clean.
Step 5
Let stand for 10 minutes before serving. Cut into squares and serve with maple syrup.
Chef Nina Park-Shin Han says:
Cook’s Note: Use other berries, like strawberries, if they are more available. Serve with a side of sausage to balance out the sweetness!
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Our founder Robert R. Taira created our Original Hawaiian Sweet Round Bread in Hilo, Hawaii during the 1950's.