Blueberry-Cream Cheese French Toast Casserole

Well, I did it again! I forgot to take a picture of this dish before it was all eaten. So many people have requested this, though, that I decided to post without a picture. You’ll just have to settle for a pic of blueberries instead! This is another great breakfast dish that can be made the night before and simply baked after getting up in the morning. The blueberry sauce is great drizzled over this rich casserole but if you’re short on berries, maple syrup is just fine as well. I used fresh blueberries when I made this.

Casserole Ingredients
12 slices white bread, crust removed and cubed
16 oz. cream cheese
1 1/2 C. fresh or frozen blueberries, thawed & drained
12 eggs
2 C. milk
1/2 C. maple syrup

Blueberry Sauce
1/2 C. sugar
1 T. cornstarch
1/2 C. water
2 C. fresh or frozen blueberries
1 T. butter

1. Preheat oven to 350 degrees. Place half of the cubed bread in a greased 9 X 13 inch pan. Top with chunks of cream cheese, blueberries, and remaining bread.
2. In a large bowl, beat the eggs. Add the milk and maple syrup and whisk together until blended.
3. Pour the egg mixture over the bread mixture. Cover and chill overnight.
4. Remove from the refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and a toothpick inserted in the center comes out clean.

To Make the Sauce
1. In a sauce pan, combine sugar and cornstarch; add water. Bring to boil over medium heat; boil 3 minutes, stirring constantly.
2. Stir in blueberries; reduce heat.
3. Simmer for 8-10 minutes or until berries have burst.
4. Stir in butter until melted. Serve with the French toast.
Serves 6-8


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