Blueberry Cream Cheese French Toast Casserole
May 27, 2013 23:00:42 GMT -5
Post by PurplePuppy on May 27, 2013 23:00:42 GMT -5
Blueberry Cream Cheese French Toast Casserole
12 slices of bread, any kind (I used a long skinny loaf of Fr. Bread and it was perfect - thick slices and discard the heels)
2 pks. Cream cheese, room temp.
1 C. blueberries, fresh or frozen
12 Lg. eggs
1/3 C. maple syrup (the real thing)
2 C. Milk
***Note – I think a hearty kind of “white” bread is required to stand up, so to speak, – French, Brioche, maybe Challah – nothing like Wonder Bread or soft white sandwich bread…blech!
Directions
1. Spray 9 X 13 inch dish with Pam. Cut or tear bread into large, rustic cubes and arrange in the bottom of dish
2. Cut up cream cheese into 1" cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
3. In mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrup. Slowly pour this mixture over the bread, cream cheese and blueberries - make sure you cover everything evenly and not too much in any particular spot so you don't get a soggy result after baking. Cover with foil and refrigerate overnight.
4. The next morning preheat oven to 350°. Take casserole out of the refrigerator. Place covered cassrole in a 350° oven and bake for 35-40 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
5. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
6. Prep time: 30 mins. to put everything together. 8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hr. - 1 hr. 15 mins.
Blueberry Sauce:
(You can make this ahead of time and refrigerate, then warm up before serving or you can make it while the casserole is baking.)
- 1 C. sugar
- 2 Tbsp. cornstarch
- 1 C. water
- 1 C. blueberries, fresh or frozen
- 1 Tbsp. butter (I use real)
1. Stir together 1 cup sugar and 2 Tbsp. cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
2. Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
3. Turn heat off the blueberry sauce and stir in 1 Tbls butter. Store in plastic or glass container and refrigerate until ready to use.
12 slices of bread, any kind (I used a long skinny loaf of Fr. Bread and it was perfect - thick slices and discard the heels)
2 pks. Cream cheese, room temp.
1 C. blueberries, fresh or frozen
12 Lg. eggs
1/3 C. maple syrup (the real thing)
2 C. Milk
***Note – I think a hearty kind of “white” bread is required to stand up, so to speak, – French, Brioche, maybe Challah – nothing like Wonder Bread or soft white sandwich bread…blech!
Directions
1. Spray 9 X 13 inch dish with Pam. Cut or tear bread into large, rustic cubes and arrange in the bottom of dish
2. Cut up cream cheese into 1" cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
3. In mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrup. Slowly pour this mixture over the bread, cream cheese and blueberries - make sure you cover everything evenly and not too much in any particular spot so you don't get a soggy result after baking. Cover with foil and refrigerate overnight.
4. The next morning preheat oven to 350°. Take casserole out of the refrigerator. Place covered cassrole in a 350° oven and bake for 35-40 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
5. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
6. Prep time: 30 mins. to put everything together. 8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hr. - 1 hr. 15 mins.
Blueberry Sauce:
(You can make this ahead of time and refrigerate, then warm up before serving or you can make it while the casserole is baking.)
- 1 C. sugar
- 2 Tbsp. cornstarch
- 1 C. water
- 1 C. blueberries, fresh or frozen
- 1 Tbsp. butter (I use real)
1. Stir together 1 cup sugar and 2 Tbsp. cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
2. Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
3. Turn heat off the blueberry sauce and stir in 1 Tbls butter. Store in plastic or glass container and refrigerate until ready to use.