Breakfast

Overnight Blueberry French Toast Casserole

Ingredients:

12 slices day-old bread, cut into 1-inch cubes (Italian bread works best I have found)
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh or frozen blueberries
12 eggs, beaten
2 cups whole milk
1 teaspoon vanilla extract
⅓ cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter

Directions:

Lightly grease a 9×13 inch baking dish.
Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large mixing bowl, mix the eggs, milk, vanilla extract, and syrup. Pour this mixture over the bread cubes. Press down the cubes a bit to sort of “soak” them and make them “French toast-like”. Cover tightly and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking.
Preheat the oven to 350 degrees F (175 degrees C).
Cover, and bake 30 minutes. Uncover, and continue baking 25-30 minutes, until center is firm and surface is lightly browned. Enjoy warm!
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries.
Reduce heat, and simmer 10 minutes, until the blueberries begin to burst. Stir in the butter, and pour over the baked French toast. Enjoy!

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