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Blueberry French Toast Casserole

By Peggy


Blueberry French Toast Casserole
A delicious French toast bake with cream cheese and blueberry sauce
Cook Time: 55 minutes
Ingredients:
12 slices white bread, crusts removed
1 package (8 ounces total) cream cheese
1 cup fresh or frozen blueberries, thawed
12 eggs
2 cups milk
1/3 cup maple syrup or other syrup
.
    Sauce:
    1/2 cup sugar
    1 tablespoon cornstarch
    1/2 cup water
    2 cups fresh or frozen blueberries
    1 tablespoon butter
      Preparation:
      Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 2-inch baking dish.
      Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.
      In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.
      Serves 6 to 8
      I used a heavy white bread, but texas toast bread would be good too (I just can't get it in Florida) I followed the recipe just the way it was, but I think a little cinnamon and nutmeg added to the eggs would be good too. Maybe next time. I used both of these recipes at a brunch I had at my house last week. They were both hits.
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      Comments

      Marissa @ Multitaskingmarissa said…
      oh my goodness...this looks FABULOUS!
      xo Marissa
      http://multitaskingmarissa.blogspot.com/
      November 1, 2010 at 7:16 PM
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