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Blueberry Bagel Breakfast Bake Recipe
Lynne Feifer: Lynne
Ingredients
  • I 8 count package First Street Blueberry Bagels cut into eights
  • 12 ounces fresh blueberries or 2 cups frozen blueberries, thawed
  • 1/2 cup pecan pieces
  • 8 eggs
  • 2 cups milk
  • 1/2 cup heavy cream
  • 3/4 cup sugar
  • 2 tablespoons vanilla
  • 1/2 cup flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick 8 tablespoons cold unsalted butter
Instructions
  1. Spray an 9 X 13-inch baking dish with cooking spray.
  2. Place the bagel pieces, blueberries and pecans into a large bowl and lightly toss. Pour into the prepared baking dish.
  3. In a medium bowl, whisk together eggs, milk, cream, sugar and vanilla.
  4. Evenly pour mixture over the bread mixture.
  5. Cover with plastic wrap and place into refrigerator to sit overnight.
  6. In a medium bowl, combine flour, brown sugar, and cinnamon. Mix thoroughly.
  7. Cut butter into small pieces and with a pastry cutter, blend butter into mixture until it resembles coarse meal.
  8. Place mixture into a plastic bag. Seal and refrigerate overnight.
  9. (The brown sugar topping can also be made in the morning before placing baking dish into the oven.)
  10. Next morning…
  11. Preheat oven to 350 degrees F.
  12. Uncover the baking dish and sprinkle the butter mixture evenly around the top.
  13. Bake uncovered for 45 – 50 minutes.