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Overnight Blueberry French Toast | Can't Stay Out of the Kitchen | this amazing #FrenchToast is the most awesome decadent #breakfast #casserole you'll ever eat. It's loaded with #blueberries & cream cheese & served with homemade #blueberry sauce. Perfect for #MothersDay, #FathersDay or other #holiday breakfasts.

Overnight Blueberry French Toast

Teresa Ambra
This is one of the richest, most decadent French Toast casseroles ever! This fabulous breakfast casserole is loaded with blueberries, cream cheese and then drizzled with a homemade blueberry sauce. It's perfect for holidays like Easter, Mother's Day or Father's Day.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Breakfast
Cuisine American
Servings 15
Calories 316 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 sharp bread knife to cut bread in cubes
  • 1 large mixing bowl
  • measuring cups
  • measuring spoons
  • 1 whisk
  • aluminum foil
  • 1 medium sauce pan
  • 1 wooden spoon

Ingredients
  

  • 1 loaf French bread cut in one-inch cubes
  • 16 oz. pkg. cream cheese cut into one-half-inch cubes (two 8-ounce blocks)
  • 2 cups fresh blueberries
  • 12 large eggs beaten
  • 2 cups 2% milk (I prefer half-and-half)
  • 1 tsp. pure vanilla extract
  • 1/3 cup maple syrup
  • 1 1/2 cups granulated sugar
  • 3 tbsp. cornstarch
  • 1 1/2 cups water
  • 1 1/2 cups fresh blueberries (I usually increase to two cups)
  • 1 1/2 tbsp. unsalted butter (salted butter can also be used)

Instructions
 

  • Lightly spray or grease a 9x13 inch baking dish.
  • Spread half the bread cubes in the prepared dish.
  • Top bread cubes with cream cheese cubes.
  • Sprinkle 2 cups of fresh blueberries over top of the cream cheese cubes.
  • Top blueberry layer with remaining bread cubes.
  • Meanwhile, in a large mixing bowl, whisk the eggs, milk (or half-and-half), vanilla extract, and syrup.
  • Pour egg mixture over the bread cubes.
  • Cover, and refrigerate overnight.
  • Remove French Toast mixture from the refrigerator about 30 minutes before baking.
  • Preheat the oven to 350 degrees.
  • Cover with foil and bake 30 minutes.
  • Uncover, and continue baking 25 to 30 minutes longer.
  • The center should be firm and surface lightly browned.
  • In a medium saucepan over medium heat, mix the granulated sugar, cornstarch and water.
  • Bring ingredients to a boil.
  • Cook 4-6 minutes stirring constantly.
  • Add the remaining 1 ½ cups blueberries (or increase to two cups, if desired).
  • Reduce heat to low, and simmer approximately 10-15 minutes--until the blueberries burst.
  • Stir in butter to combine.
  • Pour blueberry syrup over top of the baked French toast.
  • Or serve slices of Blueberry French Toast and drizzle blueberry syrup over individual servings.

Notes

NOTE: You need a total of 3 ½ cups fresh blueberries; two cups for the casserole, 1 ½ cups for the sauce.
 
NOTE: Perhaps my gas stove top setting is too “low”, but it took closer to 20-25 minutes for the blueberries to burst. This may also be related to how fresh the blueberries are. Firmer blueberries may take longer to “burst.”
 
NOTE: I found this recipe needed to cook almost 2 hours before the egg filling was set. I recommend baking it about an hour covered. Then remove the foil and cook an additional 30-45 minutes uncovered, until casserole is totally set.
 
Recipe source: adapted from All Recipes.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 316kcalCarbohydrates: 50gProtein: 14gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 158mgSodium: 447mgPotassium: 259mgFiber: 1gSugar: 32gVitamin A: 320IUVitamin C: 3mgCalcium: 191mgIron: 2mg
Keyword blueberries, bread, breakfast, brunch, cream cheese, french toast
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