Bláberja brauðréttur

Blueberry bread dish

After the bread dishes of the last few days were both hearty (once with leek, bacon and salami and once with ham and pepper ), today I have a sweet version for you: With baguette, cream cheese and blueberry jam. And cinnamon. Yummy!

By the way, it's a good idea to serve this dish not only as a dessert , but also for a leisurely breakfast :

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

By the way, we had a “plate meal”. Instead of one large pan, I used several small ones and reduced the baking time to 20 minutes (15 minutes with a cover and another 5 minutes without).

Ingredients for 4 - 6 servings

1 baguette

150 g blueberry jam

250 ml pure 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 for serving

Preparation

First grease a fireproof dish with the oil.

Cut the baguette into small cubes and add half of the bread cubes to the mold.

Heat the jam until it becomes liquid.

Then pour the liquid jam over the bread cubes.

Spread the cream cheese over the jam layer.

Add the remaining bread cubes on top.

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 everything with aluminum foil and let it sit in the fridge for at least 3 hours.

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

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

Remove the foil and bake for another 10 minutes.

Alternatively, if prepared in portion molds, reduce the baking time covered to 15 minutes and bake without foil for a good 5 minutes, see above.

Then serve the dish warm with whipped cream and fresh blueberries.

Bon appetit!

[Translated from here.]