When it comes to fresh product and natural ingredients, Florida has you covered. I’ve shared a little about this before, but for us the Florida summers bring mean blueberry picking, fishing in the Gulf of Mexico, and trips to farmers markets. The summer foods in Florida are what memories are made of.
One place I often check to find easy recipes that feature our family favorite ingredients is Fresh from Florida. You can find recipes for starters, entrees, sides, seafood, beverages, and my favorite- desserts.
You can find kid-friendly ideas, recipes for grilling, even one dish meals, so make sure you check it out.
A few summers ago, I began having each of the kids pick a meal to cook for dinner once a week. My 10 year old always picks some variety of breakfast for dinner, and together we looked over the Fresh from Florida website and were inspired by the Blueberry Breakfast Casserole. We changed it up just a tiny bit by including a little less cream cheese, and we added strawberries and powdered sugar, and we cooked ours for 50 minutes instead of 45, but the recipe idea is basically the same.
When you begin building your casserole, I recommend using very small (even smaller than I have photographed here) pieces of cream cheese because the larger pieces tend to give it quite a kick when you bite into one.
When you’re adding the bread cubes, it’ll almost look like you’re not going to have room for the entire loaf of bread. But you will, just pack it in really tight.
The finished casserole is beautifully golden colored, and the blueberries become dark blue. The texture is the same as french toast, but the flavor has the extra pop of blueberry.
Sprinkled with powdered sugar, topped with a fresh strawberry, and a bit of syrup on the side, and you’ll forget you’re eating a meal and not a dessert.
This dish is very kid friendly and a hit with the family. So far this summer, it’s been one of the favorites the kids have made.
Ingredients:2 cups fresh blueberries, rinsed and dried1/2 cup fresh strawberries8 large eggs, beaten1/4 cup maple syrup1/4 cup powdered sugar1 loaf bread (any kind)1 ½ cups low-fat milk2 ounces low-fat cream cheese (cold so it can be cubed)1/4 cup butter, meltedcooking pan sprayDirections:Preheat oven to 350 degrees F.Cut bread into 1-inch cubes.Cut cream cheese into small cubes (make sure they’re very small cubes)Lightly spray a 9x9x2-inch baking dish.Place half of the bread cubes in the dish.Evenly place the cream cheese cubes and 1 cup of the blueberries over the bread.Add the remaining bread cubes and blueberries to the top of the casserole.In a medium-sized bowl, combine eggs, milk, maple syrup and butter.Slowly pour egg mixture over bread.Cover casserole with foil and bake for approximately 45-50 minutes.Insert a toothpick in the center of the casserole.When the toothpick comes out clean, remove the foil so the casserole can brown on top.Let cool slightly.Sprinkle powdered sugar on top and add a fresh strawberry to each serving.Serve warm with extra maple syrup on the side.