Please wait a bit while
Loanding
Time
580 min
Serving
10 persons
Calories
485
This blueberry French toast casserole is made the night before for a very delicious holiday breakfast or brunch. It's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it one-of-a-kind!
Ingredients
- slices day-old bread: 12 piece (cut into 1-inch cubes)
- cream cheese: 2 packages (8 ounce packages, cut into 1-inch cubes)
- blueberries: 1 cup (fresh)
- eggs: 12 piece (beaten)
- milk: 2 cups
- vanilla extract: 1 tsp
- maple syrup: 0.33333 cup
- white sugar: 1 cup
- water: 1 cup
- cornstarch: 2 Tbsp
- blueberries: 1 cup (fresh)
- butter: 1 Tbsp
Metric Conversion
Stages of cooking
-
Prepare casserole: Lightly grease a 9x13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes. Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.
-
Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.
-
Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
-
Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.
-
Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.
-
Serve portions of casserole on plates and pour warm syrup over top. Melissa Goff
