Blueberry French Toast Casserole
Overnight blueberry French toast casserole gives you a delicious breakfast without the morning scramble.
Equipment
- 13x9-inch baking dish
- large bowl
- small saucepan
Ingredients
Casserole Ingredients
- 12 slices day-old white bread crusts removed
- 16 ounces cream cheese 2 packages (8 ounces each)
- 1 cup fresh or frozen blueberries
- 12 large eggs lightly beaten
- 2 cups 2% milk
- ⅓ cup maple syrup or honey
Sauce Ingredients
- 1 cup sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1 cup fresh or frozen blueberries
- 1 tablespoon butter
Instructions
Preparation
- Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.
- Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean.
- Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.
Notes
A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this French toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota
Nutrition
Serving: 1sliceCalories: 621kcalCarbohydrates: 68gProtein: 19gFat: 31gSaturated Fat: 15gCholesterol: 350mgSodium: 569mgFiber: 2gSugar: 44g
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