Sea Captain’s Inn Blueberry Strata


This is the easiest breakfast dish around. You prep it the night before, let it chill, then pop it in the oven in the morning. It’s a recipe Pippin uses at the inn.


  • 1 loaf of French bread (stale is okay!), broken into small rough pieces
  • 12 ounces cream chest, softened (lite or Neufchatel is fine), cut into small chunks
  • 1 1/2 – 2 cups fresh or frozen blueberries
  • 8 eggs
  • 1/4 cup maple syrup
  • 1 cup milk
  • 1 cup half & half
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  1. Coat a 9×13 inch pan with butter or cooking spray, or use a piece of parchment paper. 
  2. Spread the chunks of bread in the pan.
  3. Layer the small chunks of cream cheese and the blueberries on top of the bread.
  4. In a bowl, mix together the eggs, syrup, milk and half & half, as well as the cinnamon and nutmeg.
  5. Pour the egg/milk mixture over the bread. Press the bread down to make sure it is all saturated.
  6. Cover and refrigerate overnight.
  7. In the morning, bring the pan to room temperature. Meanwhile preheat the oven to 350°.
  8. Bake for 30 minutes, covered with foil.
  9. Remove the foil and bake for an additional 30 minutes.
  10. Allow to rest for a few minutes before serving with a side of warm maple syrup.

Note: You can make this in individual ramekins instead of as a large single dish. 

Enjoy this tasty breakfast dish!