Serves: 4
Total Calories: 746
1. Preheat the oven to 350°F.
2. Arrange the blintzes in a well-oiled casserole dish or baking pan. Set aside.
3. Combine the eggs, orange juice, sugar, vanilla, and 1 cup of the sour cream. Evenly pour over the blintzes.
4. Bake the casserole for 1 hour, or until the top is brown and the egg mixture is thoroughly cooked. Remove from the oven and set aside.
5. Place the bread bowl in the oven and warm for 3 minutes. Remove and generously spread most of the preserves on the inside of the bowl, reserving the rest to serve with the blintzes.
6. Using a spatula, cut the casserole into large squares and place in the bread bowl. Serve with the remaining sour cream and strawberry preserves on the side.
This Strawberry Blintz Casserole recipe is from the The Sourdough Bread Bowl Cookbook Cookbook. Download this Cookbook today.
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