Overnight Blueberry French Toast
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.
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-inch cubes (two 8-ounce blocks)
- 2 cups fresh blueberries
- 12 large eggs beaten
- 2 cups 2% milk
- 1 tsp. 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
- 1 1/2 tbsp. unsalted butter
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, 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.
- 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 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
[nutrition-label]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
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