So we’ve come up with this sweet, delicious casserole that’s as breezy and cheerful as the spring brunch season itself.
This new Uncle Wally’s recipe features our much-loved Rich & Moist Blueberry Muffins, so it’s as easy as it gets and guaranteed to be a hit!
8 Uncle Wally’s Rich & Moist Blueberry Muffins (two 4-packs; 32 oz. total)
4 cups milk
½ cup sugar
2 tsp. cinnamon
1 ½ tsp. vanilla extract
1 cup blueberries (optional)
Crumb Topping (optional)
¼ cup cold butter
1/2 cup brown sugar
¼ cup flour
¼ cup dry old-fashioned or rolled oats
Preheat oven to 350 degrees F.
- Beat eggs in a mixing bowl. Add milk, sugar, cinnamon and vanilla, mixing well with a fork or whisk.
- In a separate large mixing bowl, break Rich & Moist Blueberry Muffins into 1-inch chunks and lightly mix in blueberries (optional).
- Pour liquid mixture evenly over muffin chunks.
- Let ingredients sit in bowl for 5 minutes, so the muffins can absorb the liquid.
- Pour mixture into 13 X 9 baking dish coated with cooking spray.
- For crumb topping, mash ingredients with a fork until well blended and crumbly. Sprinkle evenly over the top of the dish. (If you’re not making the crumb topping, you can simply sprinkle 1 Tbsp. granulated sugar evenly over the top).
- Bake for 1 hour, or until a knife inserted in the center comes out clean (cover loosely with aluminum foil if top is getting too dark while baking).
- Let stand for at least 10 minutes before serving.
Offer guests the option to top theBlueberry Muffin Brunch Bake with whipped cream.
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