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Breakfast/brunch

Blueberry Brunch Bake

Blueberry Brunch Bake recipe
photo by:kraft
Blueberries, cream cheese, cinnamon and almonds give this brunch bake extra flavor, but the lemon pudding mix drizzled on top really seals the deal.
time
prep:
20 min
total:
1 hr 15 min
servings
total:
12 servings

What You Need

1
pkg.  (1 lb.) Hawaiian round bread, cut into 1/2-inch cubes
2
cups  fresh or frozen blueberries
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
4
 eggs
1/4
cup  packed brown sugar
2
tsp.  ground cinnamon
1
tsp.  vanilla
4-1/2
cups  milk, divided
1/2
cup  PLANTERS Sliced Almonds
1
pkg.  (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1/2
tsp.  almond extract

Make It

HEAT oven to 350ºF.

COMBINE bread and blueberries in 13x9-inch baking dish sprayed with cooking spray.

BEAT cream cheese in medium bowl with mixer until creamy. Add eggs, sugar, cinnamon and vanilla; mix well. Gradually beat in 1-1/2 cups milk until blended; pour over bread mixture. Sprinkle with nuts; cover.

BAKE 50 to 55 min. or until knife inserted in center comes out clean, uncovering after 30 min.

BEAT remaining milk, dry pudding mix and almond extract in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min., stirring after 1 min. Spoon over individual servings of brunch bake.

Kraft Kitchens Tips

Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
For the Adults
Substitute 2 Tbsp. almond-flavored liqueur for the almond extract.
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