Blueberry French Toast Casserole
This is such a great breakfast dish, it is a cross between bread pudding and french toast. It is prepared the night before, so it is great for any holiday breakfast or brunch, or a lazy Sunday morning. It's filled with blueberries and cream cheese, and served with a very yummy blueberry sauce that just make it...the breakfast of Champions ! Seriously I wouldn't lie to you! The sauce really takes it over the top, but if you just want to serve it with icing sugar, and maple syrup, that's fine too. My family loves it, I hope your's will too.
Ingredients
12 slices day-old bread, cut into cubes **or enough slices to fill a lightly greased 9×13 baking dish quite full.
2 packages cream cheese, cut into 1 inch cubes
2 cups fresh blueberries/or frozen
12 eggs, beaten
2 cups milk/ or 1 milk and 1 cream
1 teaspoon vanilla extract
1/2 cup maple syrup
Sauce
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries/or frozen
1 tablespoon butter
Directions
Lightly grease a 9x13 inch baking dish.
Arrange half the bread cubes in the dish, and top with some cream cheese cubes.
Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes, blueberries and remaning cheese.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30-40 minutes before baking.
Preheat the oven to 350 degrees F (175 degrees C).
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
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 burst. Stir in the butter, and pour over the baked French toast.
**sprinkle some cinnamon on top before baking
** add some lemon zest, or orange zest to the sauce, before boiling.
** want to bake it right away, not a problem, just make sure to push down the bread into the milk mixture
recipe source
Ingredients
12 slices day-old bread, cut into cubes **or enough slices to fill a lightly greased 9×13 baking dish quite full.
2 packages cream cheese, cut into 1 inch cubes
2 cups fresh blueberries/or frozen
12 eggs, beaten
2 cups milk/ or 1 milk and 1 cream
1 teaspoon vanilla extract
1/2 cup maple syrup
Sauce
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries/or frozen
1 tablespoon butter
Directions
Lightly grease a 9x13 inch baking dish.
Arrange half the bread cubes in the dish, and top with some cream cheese cubes.
Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes, blueberries and remaning cheese.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30-40 minutes before baking.
Preheat the oven to 350 degrees F (175 degrees C).
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
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 burst. Stir in the butter, and pour over the baked French toast.
**sprinkle some cinnamon on top before baking
** add some lemon zest, or orange zest to the sauce, before boiling.
** want to bake it right away, not a problem, just make sure to push down the bread into the milk mixture
recipe source
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