Blackberry Biscuit Bread
What is your favorite meal? Breakfast? Dinner? Dessert? All of the above? Us too!
Today we are sharing a sinfully sweet, soft, and creamy blackberry biscuit bread recipe. You could serve it for dessert, or if you’re in a fancy mood, serve it for breakfast!
We don’t judge here….
If you are having brunch or entertaining out of down guests in the morning, this is the perfect recipe to really impress everyone (and it’s easy…which I love!).
We recently remodeled our kitchen and have a brand new LG ProBake oven. It’s so pretty! Our kitchen is modest in size, so we don’t technically have space to have a double wall oven. However, we still have a double oven! How? Our ProBake has 2 separate oven capabilities. So, I happen to be cooking dinner in the bottom oven (as you might have HERE seen on Instagram) while we were baking this Blackberry Biscuit Bread for breakfast tomorrow in the top oven. I love that we have all the functionality of 2 ovens in our beautiful new kitchen that fits 1 range. It is such a great choice for those of you like me who love to bake with your kids and family.
For this recipe you will need:
- 9 x 13 baking dish
- Small pot
- Non-stick spray
- Kitchen scissors (designated for food)
- Mixing bowl
- 1 cup of seedless blackberry jam (I use the sugar free kind)
- 8 oz. of cream cheese
- 2 container of Pillsbury buttermilk biscuits
- 4 eggs
- 2 cups of half & half
- 2 teaspoons of cinnamon sugar
- 2 teaspoons of vanilla
- 1/2 cup of packed brown sugar
- Put 1 cup of seedless blackberry jam in a pot and melt it on low (stirring occasionally)
- Prepare baking dish with non-stick spray
- Take 1 container of biscuits and cut each biscuit into 4 pieces (quarters)
- Place the biscuit pieces on the bottom of the baking dish
- Using your hands, separate the cream cheese into pieces and scatter it around with the biscuit quarters
- Slowly pour the melted blackberry jam over the biscuit pieces and cream cheese
- In the mixing bowl, whisk together the eggs, half and half, cinnamon sugar, and vanilla
- Pour that mixture over the blackberry jam in the baking dish
- Take your second container of Pillsbury biscuits and cut those biscuits into quarters as well
- Scatter those biscuit pieces over the egg mixture.
- Finally, top it all off by dusting everything with the brown sugar
- Bake covered at 350 degrees for 30 minutes THEN bake uncovered at 350 degrees for another 30 minutes (60 minutes total).
- Serve warm. Makes about 8 servings.
You could always prepare this the night before, cover it, and refrigerate it for the morning. Simply cut down the baking time as needed
Blackberry biscuit bread! A sinfully sweet, soft, and creamy recipe!
Serve it with whipped cream as a breakfast casserole or serve it with vanilla ice cream for dessert.
Turn it into an easy make ahead recipe or eat it right away. YUM!
Have you seen our recipe for Cheesy Stuffed Crescent Rolls? They are to die for!