"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Breakfast Bake Recipe

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This recipe for Blueberry Breakfast Bake, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamara Hall
Added: Monday, January 21, 2008


8 slices white bread, cut into 1-inch pieces
1 package (8 ounces) cream cheese, chilled and cut into 1/2-
inch pieces
1 cup fresh blueberries
8 eggs
1 1/2 cups milk

1- Grease rectangular baking dish 11x7x1 1/2 inches.
Spread half of the bread pieces evenly in baking dish. Top
with cream cheese. Sprinkle with blueberries. Spread
remaining bread over blueberries.

2-Beat eggs and milk in medium bowl until blended; pour over

3- Heat oven to 350. Bake in covered baking dish 30
minutes. Uncover and bake 30 minutes longer or until top is
puffed and center is set. Serve with blueberry syrup.

Number Of Servings:
Number Of Servings:




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