Creamy Maple Breakfast Bake Recipes

MAPLE BREAKFAST ROLLS

Steps:

• In a small bowl, combine the butter, brown sugar, nuts and syrup. Spread into a greased 13-in. x 9-in. baking dish; set aside. In a small bowl, beat the cream cheese and confectioners' sugar until smooth., On a lightly floured surface, roll out each biscuit into a 4-in. circle. Spread 1 tablespoon of cream cheese mixture down the center of each biscuit. bring dough from opposite sides over filling just until edges meet; pinch to seal. Place seam side down over nut mixture. Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm.

BLUEBERRY MAPLE BREAKFAST BAKE

Steps:

• Preheat oven to 350 degrees F.
• 2 Remove crusts from bread; cut into one inch cubes. Cut cream cheese in small cubes (makes about 1 cup).
• Grease a 9x9x2 inch baking dish. Place half of the bread cubes in the dish. Scatter cream cheese cubes and 1 cup of blueberries over the bread.
• Top with remaining bread cubes and blueberries.
• In a bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture.
• Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much.
• To serve, cut into squares. Accompany with additional maple syrup, if desired. Can be prepared the night before, and just baked before serving.

MAPLE FRENCH TOAST BAKE

Steps:

• Arrange half of the bread cubes in a greased shallow 2-qt. baking dish. Top with cream cheese and remaining bread. In a large bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup.

MAPLE CRUNCH CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sliced apples in a large bowl, and toss with 4 tablespoons sugar and 1 teaspoon cinnamon. Melt 1/4 cup butter in a large skillet over medium heat. Saute apples until tender, 10 to 15 minutes. Allow to cool.
• To make the Streusel Topping: In a medium bowl, mix together oatmeal, flour, 1/2 cup sugar and 1 teaspoon cinnamon. Drizzle with1/4 cup melted butter, and mix with the fork until mixture resembles chunky crumbs, or granola. If mixture seems too moist, add a little oatmeal or flour until the consistency is right. Sprinkle crumbs onto an ungreased jellyroll pan. Bake in preheated oven for 20 to 25 minutes, stirring every 8 minutes or so, until light golden brown and crunchy. Transfer to a bowl and let cool.
• To make Maple Cream Filling: In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and maple extract. Add remaining 1/2 cup milk, and beat until smooth. Spread cream cheese mixture into pie shell and refrigerate until apples are cool.
• After apples have cooled, remove them from skillet with a slotted spoon and transfer to a bowl. Reserve remaining apple syrup to drizzle over streusel. Arrange cooled apples over maple cream, then sprinkle with cooled streusel. Drizzle the reserved apple syrup over the top and refrigerate at least 2 hours before serving in order to allow the maple cream to firm up.

CREAMY MAPLE BREAKFAST BAKE

Steps:

• Grease 13x9 inch pan.
• Place ½ the bread cubes in the bottom of pan.
• Top with cream cheese cubes place evenly.
• Top with remaining bread.
• In large mixing bowl beat eggs, half and half, maple syrup and salt until smooth.
• Pour evenly over the bread.
• Cover tightly and refrigerate overnight.
• In morning remove casserole from refrigerator and heat oven to 350.
• Combine sugar and cinnamon and sprinkle over bread.
• Bake until top in golden brown and center is set, about 35-45 minutes.
• Let stand 10 minutes before serving in cut squares.
• Serve with additional maple syrup or fruit sauce on the side.