Blueberries bristol recipe
Blueberries Bristol recipeThis article was published by: Matthew
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
- 8 slices either homemade white, challah (egg bread), whole wheat or branola bread, crusts removed
- 8 to 12 teaspoons Ricotta (whole or fat free) or cream cheese, cubed
- 1/4 cup Blueberries, fresh or frozen
- 9 Eggs
- 1/4 cup Maple Syrup
- 1 teaspoon Vanilla
- 1 pinch Salt, (generous pinch)
- 1/2 to 3/4 cup pure maple syrup
- 2 Tablespoons Butter
Preheat oven to 375 degrees
Spray 6 oval individual baking ramekins with Pam. Layer bread cubes on bottom of ramekin. Dot 2 teaspoons of Ricotta or Cream Cheese. Spread blueberries over cheese and bread cubes.
Beat eggs and add to this half as much milk as you have beaten eggs. Add 1/4 cup maple syrup, vanilla and salt. Beat again and pour over mixture. Recipe may be prepared to this point and refrigerated overnight.
The next day: Cover with bread crumbs made from crusts of bread or Rice Krispies.
Cook 1/2 to 3/4 cup pure maple syrup with of butter in microwave 6 to 8 minutes on high, until just past soft ball stage (Syrup will make thin string when poured). Dribble over bread crumbs. Bake in oven 45 to 50 minutes at 375 degrees.
To serve run knife around inside of ramekin and slide top side up onto warmed plate. Serve with sausages and warm maple syrup.
Reference: Blueberries bristol recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.