Blueberry Butter Brunch Puff
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4 slices white bread, fresh and cubed
2 Tbsp cream cheese, light variety and diced
4 Tbsp Muirhead Blueberry Butter
1 Tbsp orange zest
3 eggs, large
1 cup milk
1 Tbsp maple syrup
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Preheat oven to 325° F. Place half of bread cubes on bottom of spray-coated 12x20x2 inch pan. Place diced cream cheese and orange zest evenly over bread cubes. Spoon Muirhead Blueberry Butter over bread. Top with remaining bread cubes. Mix together eggs, milk and maple syrup; pour evenly over entire pan. Cover and refrigerate 4 to 8 hours or overnight. Bake for 1 hour until puffed, browned, firm and thoroughly cooked.
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| Muirhead – 2007 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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