This make ahead breakfast dish is the perfect choice for the holidays! We happened to have several blueberry bagels that hadn't got eaten soon enough and they were starting to become stale. Instead of throwing them out, I chopped them up and created this recipe that can be made the night ahead and baked in the morning. The creamy caramel-y egg mixture softens the bagels and the addition of fresh blueberries gives it extra bursts of flavor. My husband Brad, who doesn't have much of a sweet tooth, said it was nice for breakfast but would make an even better dessert served with a scoop of ice cream. Of course I had to try it and he was absolutely right! It went from a yummy blueberry bagel breakfast casserole to an amazing blueberry bagel bread pudding. With that kind of which versatility, this is a keeper in my book! I'm already dreaming about Christmas morning and adding this to our other traditional favorites! Yum!
- 8 eggs
- 7 c cubed blueberry bagels (stale bagels work great)
- 1/2 c cream
- 1/4 milk
- 2 tsp vanilla
- 1 tsp cinnamon
- 3 Tbsp Caramel Kitchen cinnamon vanilla caramel sauce, plus more for drizzle
- 1 1/2 c fresh blueberries
- salted caramel or vanilla ice cream optional if serving as a dessert
- Grease a casserole dish and set aside
- Cut up your bagels into bite size pieces.
- In a large dish, add eggs, cream, milk, cinnamon, vanilla and caramel sauce. Whisk vigorously until the eggs are scrambled and evenly combined.
- Add the bagels to the bowl and toss to evenly coat.
- Pour the entire contents of the bowl into the prepared casserole dish. Add the fresh blueberries and toss the bagels a bit to distribute the blueberries.
- Cover and refrigerate 8 hours or overnight
- Preheat oven to 350 degrees.
- Bake the casserole for 25-35 minutes, or until eggs are thoroughly cooked and evenly browned on top.
- Remove from oven and drizzle more cinnamon vanilla caramel sauce over the top.
- Serve with eggs and bacon for breakfast or a scoop of ice cream for dessert!