Bláberja brauðréttur

Blueberry bread dish

After the bread dishes of the last few days, which both had been hearty (once with leeks, bacon and salami and once with ham and peppers), today I present a sweet version: With baguette, cream cheese and blueberry jam. And with cinnamon. Delicious!

By the way, it makes sense to serve this dish not only as a dessert, but also as a cozy breakfast:

Simply prepare it the evening before and leave covered overnight in fridge. Then in the morning you've only to bake it for half an hour in the oven. The perfect Sunday breakfast is ready!

By the way, instead of one large mold, I used several small ones and reduced the baking time to 20 minutes (15 minutes with cover and another 5 minutes without). 

Ingredients for 4 - 6 servings

 

1 baguette

150 g blueberry jam

250 ml plain cream cheese

2 eggs

250 ml cooking cream

1/2 tsp cinnamon

1 pinch of ground vanilla

100 g brown sugar

1 tsp oil

Whipped cream and fresh blueberries to serve

Preparation

First, grease a ovenproof casserole with oil.

Cut the baguette into small cubes and put half of the bread cubes into the dish.

Heat the jam until it becomes liquid.

Then pour the liquid jam over the bread cubes.

Spread the cream cheese over the jam layer.

Pour the remaining bread cubes over it.

Mix the eggs with the cooking cream, cinnamon and vanilla,

Sprinkle the brown sugar over the bread cubes...

... and pour the cream mixture over everything.

Cover with aluminum foil and let it soak in the refrigerator for at least 3 hours.

Preheat the oven to 325 °F (160 °C) upper/lower heat.

First bake the dish with the aluminum foil over 325 °F (160 °C) upper and lower heat for about 20 minutes.

Then remove the foil and bake for another 10 minutes.

Alternatively, when prepared in portion cups, reduce the baking time covered to 15 minutes and without foil to 5 minutes, as already described above.

Serve the dish warm with whipped cream and fresh blueberries.

Enjoy your meal!