Citrus and Blueberry Casserole

Blueberry Citrus Casserole #breakfast frugalanticsrecipes.com

This breakfast is full of Florida goodness at its best: lemons, limes, blueberries, and local honey.  Before moving here, I associated blueberries with nothern states, but actually, I am within 10 miles of multiple blueberry farms.  The only difference is that they are DONE producing here by June and in places like Washington, they don’t even start until mid-July!

Blueberry Citrus Casserole #breakfast frugalanticsrecipes.com

I am submitting this recipe to the Breakfasts of the World Challenge over at Very Good Recipes.  I am labeling it a recipe from the USA because of the ingredients, so I am not calling it a French Toast Casserole (despite the loaf of French bread in it)(and  the white stuff is 1/3 less fat cream cheese instead of Neufchatel)

Blueberry Citrus Casserole #breakfast frugalanticsrecipes.com

So we have bread, cream cheese, blueberries and zest of multiple citrus fruits soaked in a milk, egg, honey mixture topped with a citrus/blueberry syrup.  My children said all sorts of lovely things as they ate this.  I can tell you that the syrup made the dish.  I used a combination of lime and lemon, but you could throw some orange into the mix, too.

Citrus and Blueberry Casserole
Author: 
 
Ingredients
  • 1 loaf of bread, broken into small pieces
  • 1 8 ounce brick cream cheese, cut into small cubes
  • 2 cups fresh or frozen blueberries
  • 1 lemon
  • 2 limes (normal sized, not key limes)
  • ⅓ cup honey
  • 10 eggs
  • ¼ tsp lemon extract
  • 2 cups milk
  • 2 cups sugar
  • 3 Tbsp cornstarch
  • ½ cup water
Instructions
  1. Layer the bread cubes, cream cheese, zest of both the lemon and limes and 1 cup of blueberries two times each in a greased 9 X 13 pan (bread, cheese, berries, zest, bread, cheese, berries, zest).
  2. Mix the eggs, milk, extract and honey in a bowl and pour over the bread mixture.
  3. (The honey will want to clump up, so whisk it well, especially as you pour the last ½ cup of liquid in the bowl)
  4. Cover the pan with foil and let it sit for 30 minutes on the counter.
  5. Bake in a 350 degree oven for 30 minutes covered and 30 minutes uncovered.
  6. Meanwhile, juice the three fruits.
  7. Add enough water to make 1 cup (about ½ cup water).
  8. Mix the sugar and cornstarch in a saucepan.
  9. Add the juice/water mixture and heat to boiling.
  10. Stirring constantly, boil for 3 minutes.
  11. Add the remaining 1 cup blueberries and continue to cook and stir until mixture thickens.
  12. Serve warm.

 

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