Blueberry French Toast Casserole
Ingredients
- French Toast
- 12 slices white bread day-old white bread, crusts removed
- 2 packages 8 ounces each cream cheese
- 1 cup fresh or frozen blueberries
- 12 eggs
- 2 cups milk
- ⅓ cup maple syrup or honey
- Sauce
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh or frozen blueberries
- 1 tablespoon butter or margarine
Instructions
- Cut bread into 1-inch cubes; place half in a greased 9x13 baking dish. Cut cold cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes . Uncover; bake 25-30 minutes more until golden brown and the center is set. (I have had to bake an additional 5-10 minutes more because the center wasn't set.)
- In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.
- Enjoy!!
I made this dish this morning for family visiting and it is always such a hit! It makes a lot and it's great for taking it to a potluck too! Very little work needs to be done since you put it together the night before and bake it in the morning.
Blueberry French Toast Casserole
Ingredients
- French Toast
- 12 slices white bread day-old white bread, crusts removed
- 2 packages 8 ounces each cream cheese
- 1 cup fresh or frozen blueberries
- 12 eggs
- 2 cups milk
- ⅓ cup maple syrup or honey
- Sauce
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh or frozen blueberries
- 1 tablespoon butter or margarine
Instructions
- Cut bread into 1-inch cubes; place half in a greased 9x13 baking dish. Cut cold cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes . Uncover; bake 25-30 minutes more until golden brown and the center is set. (I have had to bake an additional 5-10 minutes more because the center wasn't set.)
- In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.
- Enjoy!!
Roxanne says
This looks freaking amazing! I know what I'm asking for my birthday breakfast-in-bed next week! YUM!
Michele Richardson says
I am definitely going to try this. I love to make breakfast in bulk ahead of timem because I am slightly dysfunctional in the am.Is this freezable?
DeLynn says
I hope you enjoy it! I have made this several times for potluck functions and everyone just loves it! I am not sure about freezing it. If you have left over after it was cooked then it might be okay.