Blueberry Breakfast Bake for K - 12 Schools

Blueberry Breakfast Bake for K – 12 Schools

Ingredients

Ingredients

  • 96 slices Whole Grain-Rich White Bread, 1 oz eq (28 gm) slices
  • 1lb 5 oz Cream cheese, cubes
  • 4 pints 1/2 cup Blueberries fresh OR 5 pints 1/2 Blueberries, IQF frozen
  • 4 dozen Frozen Whole Eggs, thawed OR 2 1/2 qts 4 oz Eggs, fresh large
  • 2 qts 1 cup Milk, 1% fat
  • 1 1/2 cups Maple Syrup, imitation
  • 1 1/2 cups Margarine, melted

Preparation

Instructions

For easy school foodservice printing, download this recipe in a PDF.

  1. Cut bread slices into 1 inch cubes.
  2. Cut cream cheese in small 1/2 inch cubes.
  3. Spray three 12″ x 20″ x 2″ baking pans thoroughly with pan release spray until lightly coated.  Place 1 lb of the bread cubes in each pan.
  4. Scatter 7 oz cream cheese cubes and 7 oz of  blueberries  over the bread in each pan. Layer each pan with another 1 lb bread cubes and remaining 7 oz blueberries for a total of 14 oz blueberries per pan.
  5. In a mixing bowl, combine eggs, milk, maple syrup and margarine.  Mix with paddle attachment for 1 minute on low speed.
  6. Carefully pour 1/3 of egg mixture (60 oz) over bread mixture in each pan.
  7. Bake until lightly browned and knife inserted in the center of pan comes out clean:
    Conventional oven: 350⁰ F for 50 minutes
    Convection oven: 325⁰ F for 1 hour
  8. CCP: Heat to an internal temperature of 160⁰ F or higher.
  9. Cut each pan 5 x 4 for 20, 4.75 oz portions.
  10. Hold for hot service at 135⁰ F or higher.

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