Blueberry Strata

March is still winter for us here in Colorado, and we still need the hot, hearty meals to carry us over through the cold of the day. Here is one of the recipes we regularly serve at our Bed and Breakfast Inn, which can also be found in our cookbook, Rocky Mountain Lodge & Cabins' Favorite Recipes. You can purchase a copy of our cookbook here.

This dish is prepared the day before and refrigerated, then baked in the morning, for an excellent time saver on a busy morning.


  • 1 loaf French Bread, cubed
  • 1 (8-oz) pkg. cream cheese, frozen for about 4 hours
  • 1 1/2 cups blueberries, fresh or frozen
  • 8 eggs
  • 2 cups milk
  • 1/3 cup maple syrup
  • cinnamon, to taste

Place 2/3 bread cubes in a greased 13" x 9" baking dish. Cut cream cheese in small pieces and sprinkle over bread. top with blueberries and remaining bread.

In a large bowl beat eggs, milk, maple syrup and cinnamon; pour evenly over bread. Spray a large sheet of aluminum foil with non stick baking spray and cover strata with foil; refrigerate overnight.

In the morning, remove strata and set on counter for about 30 minutes. Preheat oven to 350 degrees. Bake strata covered, for 40 minutes; uncover and bake an additional 30 minutes, or until golden brown and center is set. Remove from oven and let set 5-10 minutes.

Cut strata into 12 pieces. Top with blueberry syrup (below).


  • 1 cup sugar
  • 2 Tbsp. cornstarch
  • 1 cup water
  • 1 1/2 cups blueberries (fresh or frozen)
  • 1 Tbsp. butter

Prepare syrup while strata is baking. In a medium saucepan, mix sugar and cornstarch. Add water, and bring to a boil for 3 minutes, stirring occasionally, until slightly thickened.

Stir in blueberries, reduce heat and simmer 8-10 minutes more.

Stir in butter until melted, keep warm until serving time. Drizzle over strata.

I also use this blueberry syrup as a topping on pancakes, crepes, and blintzes.

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