Prep time: 15 minutes
Cook time: 1 hour
If using frozen blueberries, defrost and drain first.
Ingredients
- 1 loaf of white bread, crusts removed, bread cut into 1-inch pieces
- 4 oz cream cheese, cut into small cubes (about 1 cup)
- 2 cups fresh or frozen blueberries, divided
- 8 eggs, beaten
- 1 1/2 cups milk
- 1/4 cup melted butter
- 1/4 cup maple syrup plus more for serving
1 Preheat oven to 350° F. Grease an 8 or 9-inch square baking dish. Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and half of the blueberries over the bread. Top with remaining bread cubes and blueberries.
2 Combine eggs, milk, maple syrup and butter in a large bowl and pour over bread mixture.
3 Bake until a knife inserted in the center comes out clean, about 1 hour. Cover with aluminum foil if you notice the edges browning too much during baking.
4 Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup. Can be prepared the night before, and baked before serving.
Yield: Makes 9 servings.
"SaltySweet"...the best of both
1/2 cup unsalted butter
1/4 cup Sugar
5 Tbsp cocoa
1 egg, beaten
1 1/4 cups graham cracker crumbs
1/2 cup pecans, finely chopped
1/2 cup unsalted butter, melted and cooled slightly.
2/3 cup powdered sugar
1 cup smooth peanut butter (no salt added)
1/2 tsp salt
1 tsp vanilla
5oz Semi Sweet Choclate chips (or other fine chocolate)
1 Tbsp butter
1/2 tsp. sea salt
Preparation
1. In double boiler (or a bowl resting over a pot of lightly simmering water), melt the butter, sugar and cocoa.
2. While still over water, add egg and beat to combine (will thicken quite a bit here). Remove from heat and add graham cracker crumbs and nuts.
3. Press into an 8 x 8 cake pan. Set aside.
4. Add peanut butter and butter together in small bowl.
5. Mix in sugar, salt and vanilla to form a thick paste.
6. Dump onto base layer and smooth over, patting down to make a flat, even layer.
7. In double boiler (or microwave), melt butter and chocolate chips together. Stir until completely dissolved and smooth.
8. Pour over peanut butter layer and spread out evenly.
9. Cool in fridge for about 5 minutes (should still be slightly soft on top but not warm).
10. Sprinkle, lightly, with sea salt. Return to fridge (or freezer, if you’re in a hurry like I was), and let cool completely to become hard.
11. Cut into small squares ….these things are addictive.