What to do with a Dozen Eggs

This is another one of those recipes we “borrowed” from k2’s Aunt Judy. In Maine, where blueberry is king (cranberry is queen), it’s a tasty way to serve them up.  It makes a great dish for a group breakfast or brunch.  WARNING -- it does require some plan ahead time since it should really be prepared the night before and baked off the day.  But as always, SO well worth the wait.

Blueberry Strata

1 dozen eggs (yeah, we mean 12)
1 1/2 cups milk
1 tsp vanilla
1 loaf cinnamon swirl sliced bread (we like Pepperidge Farm)
6 oz blueberries (one small container)

Beat together eggs, milk and vanilla in a large bowl.

In a 9x13 baking dish, lay out a single layer of cinnamon bread slices (2 rows of 3 1/2 slices).

Toss half of the blueberries on top of the first layer and pour half of the egg mixture over it.

Lay down a second layer of bread slices, toss on the rest of the blueberries and pour the rest of the mixture into the dish, making sure that all the bread gets covered (meaning wet).

Cover the dish with plastic wrap and set in the fridge overnight. This allows the bread to soak up the egg mixture.

You can see that the bread is puffed up with the egg mixture when you take it out of the fridge.  When it bakes up, it will be even puffier.

Next day, bake at 350° for 45-60 minutes (until the egg looks cooked and bread is slightly browned around the edges). Serve warm with syrup and your favorite breakfast meat on the side (ours is turkey sausage in case anyone was wondering).

NOTE
 
For a smaller group or a more "individual" serving, halve the recipe and bake it in a 9x9 or 7x10 baking dish for 30-45 minutes or until it looks done (unless you like leftovers cuz this is just as good reheated, so never mind).
 
We could recommend substituting some other berry for the blueberries, but why mess with perfection?  Trust us, you can't go wrong with this recipe.