Blueberry Cream Cheese Strata Gooseberry Patch Recipes

Steps:

• Melt butter in a large skillet on medium heat, and add berries and sugar. Cover, reduce heat to low, and cook gently, stirring occasionally, until sugar has dissolved and berries have softened, about 5 minutes. Remove pan from heat, and lightly squash fruit with the back of a wooden spoon. Don't mash to a puree; some texture should remain. Cool completely in the refrigerator before proceeding.
• Whip cream to soft but not stiff peaks. Gently fold the cream into the cooled fruit mixture, leaving the mixture marbled. Serve immediately in individual bowls.

Steps:

• Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. , Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean. , Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

Steps:

• Spray a 9x13 baking dish with cooking spray.
• Spread half of the bread crumbs into prepared 9x13 dish.
• Cover with 1 cup of blueberries, cream cheese cubes.
• Top with the rest of the bread cubes.
• Whisk together eggs, milk, and cinnamon in a med bowl until well blended.
• Add 1/3 cup maple syrup and brown sugar and mix well.
• Pour over bread.
• Cover and refrigerate overnight.
• Bake, covered, at 350 for 45 minute.
• Uncover and bake 30 minutes longer or until center is set and top is browned.
• Meanwhile, bring remaining syrup and blueberries to a boil in a med saucepot, stirring constantly.
• Simmer on low 1 minute, stirring constantly.
• Serve strata topping with blueberry sauce.

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Place 1/2 of the bread cubes in dish; top with 1 1/2 cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in pan. Cover, and chill overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake strata, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes.
• While the strata is baking, prepare the blueberry syrup. Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in remaining 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.

Steps:

• In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.

Steps:

• 1. French Toast Casserole: Spray 9 X 13-inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish.
• 2. Cut up cream cheese into 1-inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
• 3. In mixing bowl, combine 12 eggs, 1 cup milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy. You don't want it to be soggy before you bake it. If it's soggy before you bake it, it will be soggy after you bake it. Cover with foil and refrigerate overnight.
• 4. Blueberry Sauce: You can make this ahead of time and refrigerate, then warm up before serving. Stir together 1 cup sugar and 2 Tbsp corn starch in a medium saucepan. Add 1 cup water and stir until smooth so corn starch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
• 5. Add 1 cup blueberries. Simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
• 6. Turn heat off the blueberry sauce and stir in 1 Tbsp butter. Store in plastic or glass container and refrigerate until ready to use.
• 7. The next morning preheat oven to 350 degrees. Take the casserole out of the refrigerator. Place covered casserole in the pre-heated oven and bake for 30 minutes.
• 8. Then uncover and bake for another 25-30 minutes or until the top is a golden brown and the center is set.
• 9. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
• 10. Prep time: 30 min to put everything together 8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hour
• 11. Alternate Sauce, I call it cheating. Take jam or preserves, whatever flavor of fruit you are using to make this. Put preserves in a small saucepan. Add 1 Tbsp corn starch. Mix until smooth. Add additional fruit if desired. Warm in a saucepan until smooth and thickened. Serve over the french toast, ice cream or anything else you can think of.

Steps:

• Place half of the bread in a greased 8x8" baking pan.
• Top with half of the blueberries.
• Top blueberries with cream cheese, remaining bread and remaining blueberries; set aside.
• Beat eggs, milk, sugar, vanilla, salt and nutmeg with an electric mixer on medium speed until well blended.
• Pour over bread mixture and refrigerate for 20 minutes to overnight.
• Bake, uncovered, at 325 for one hour.