We pick all the blueberries we can about this time every year. I always put several zip lock bags full in the freezer [don't wash them, just stick them in the freezer...wash them when you are ready to use them]. It sure beats paying the premium price for them in the winter months!
Fresh Blueberry Strata is one of my favorite brunch recipes. It is super easy and must be prepared ahead of time [which is always a plus for me].
The original recipe calls for 10 slices of white bread. I prefer using a loaf of French bread. I use an electric knife to cube up the entire loaf...
Place ⅔ of the bread in the bottom of a greased casserole dish. Then sprinkle 1 c. of blueberries and 8 oz. package of cream cheese [which has been cubed] over the bread...
Top with the remaining bread cubes.
Lightly beat 8 large eggs...
...with 1½ c. of milk, ½ c. half-and-half and ¼ c. maple syrup. Pour the egg/milk mixture over the casserole. I use my hands to press down on the bread to submerge it in the egg/milk mixture...
Cover and chill for 8 hours.
Uncover and bake at 325˚ for 1 hour or until set and golden around the edges...
Let stand for 10 minutes before serving. You can serve it with warm maple syrup. I prefer mine with a simple blueberry sauce...
Mix 1 c. of water, 1 c. sugar and 1 T. cornstarch in a saucepan. Cook until thick. Add 1 c. blueberries and 1 T. butter. Bring to a boil until the berries pop. [You can prepare your sauce the day before and just heat it up to serve with your strata.]
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