Happy Sunday Morning!
The sun is shining, the birds are chirping, the air is warm and inviting, and I was smart enough to think ahead and make this last night. Clever girl I am.
So please excuse me while I go and enjoy with a nice cup of tea, but not before teasing you first.
My sincerest apologies.
BLUEBERRY ALMOND STRATA
8 cups challah or egg bread, cut into ½-inch cubes
2 cups fresh blueberries
1 block (8 ounces) cream cheese, cut into small cubes
7 eggs
3 cups whole milk
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¾ cups packed brown sugar
2 teaspoons pure vanilla extract
1 cup sliced almonds
Prepare a 13 x 9-inch baking dish by buttering bottom and sides.
In a large bowl, whisk eggs, milk, cinnamon, nutmeg, vanilla, and brown sugar together. Pour over bread and pat down lightly so bread absorbs egg mixture. I like to add the bread to the egg mixture and then transfer to baking dish.
Prepare a 13 x 9-inch baking dish by buttering bottom and sides.
In a large bowl, whisk eggs, milk, cinnamon, nutmeg, vanilla, and brown sugar together. Pour over bread and pat down lightly so bread absorbs egg mixture. I like to add the bread to the egg mixture and then transfer to baking dish.
Dot bread mixture with cream cheese, blueberries, and almonds. Cover baking dish with foil and refrigerate overnight.
Next morning, heat oven to 350°F.
Bake covered for 40 minutes to 1 hour. The time will depend on the sort of texture you would like. I baked mine for 40 minutes. I like mine to be a bit moist and dense in the middle, but slightly crunchy on the outside. If you'd like the same results, remove foil the last 15 minutes of baking.
Drizzle with maple syrup or honey.
Yield: About 8-12 servings.