The content you are trying to access is intended
for healthcare professionals only. 

Are you a healthcare professional?
The content you are about to view is intended for consumers. You are being redirected.
The content you are about to view is intended for healthcare professionals. You are being redirected.

Boost® Red, White And Blueberry Breakfast Bake

6 serving

Calories: 420

Total Fat: 22g

Saturated Fat: 11g

Cholesterol: 325mg

Sodium: 480mg

Carbohydrates: 39g

Dietary Fiber: 3g

Sugars: 16g

Protein: 16g

BOOST PLUS® or BOOST® High Protein Drinks can also be used in this recipe. Nutritional profiles will change with product used.

1 cup strawberries (fresh or frozen (thawed and drained))

1 cup blueberries (fresh or frozen (thawed and drained))

8 slices white bread (cut into cubes)

2 Tbsp. sugar

1/2 tsp. cinnamon

1 - 8 oz. package cream cheese (cut into cubes)

1 1/2 cups (1 1/2 bottles) BOOST® Vanilla Drink

8 eggs

1 tsp. vanilla


1. Spray a 2-quart casserole dish with vegetable oil nonstick cooking spray. 
2. Evenly layer ½ of the bread cubes in dish. 
3. Combine berries, sugar and cinnamon in a bowl; stir until berries are evenly coated with sugar. Sprinkle berries over bread cubes.
4. Arrange cream cheese cubes over berries and top with remaining bread cubes. 
5. Combine BOOST® Vanilla, eggs and vanilla extract in a bowl; mix well. 
6. Pour over bread mixture in pan. Cover tightly with aluminum foil and refrigerate for 8 hours or overnight. 
7. Preheat oven to 350° F. Bake covered for 30 minutes; uncover and bake for an additional 30-35 minutes longer or until knife inserted in the center comes out clean. 
8. Cool for 5 minutes before cutting and serving. Serve warm. 

Serving Suggestion: Top with warm blueberry, strawberry, or maple syrup.