Blueberry French Toast Casserole with Blueberry Sauce
Rated 3.0 stars by 2 users
Category
Breakfast
My daughter asks for this every BD for breakfast. She even asks when it isn't her birthday. This is not too sweet with the blueberry sauce. It goes down so easy that you'll be asking for seconds. Make double the blueberry sauce as you are sure to run out.
Author:Audra Reddy
Ingredients
-
12 slices of white bread (Brioche, French Bread), crust removed and cut into small squares
-
2 - 8 oz. packages cream cheese, cut into squares
-
1 cup fresh or frozen blueberries
-
12 eggs, lightly beaten
-
2 cups milk
-
1/3 cup maple syrup, or other syrup
-
1/2 cup granulated sugar
-
1 T. cornstarch
-
1/2 cup water
-
1 cup fresh or frozen blueberries
-
1 T. butter
Blueberry Sauce
Directions
Preheat oven to 350°
Grease a 13 x 9 x 2 inch baking dish and add half the bread cubes. Add cream cheese cubes over the bread and top with blueberries. Add remaining bread cubes on top of blueberries.
In a large bowl mix slightly beaten eggs and whisk in milk, and syrup. Pour egg mixture over bread mixture. Cover and chill for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover with foil and bake for 30 minutes. Uncover and bake an additional 25-30 minutes more until the casserole is golden brown and the center is set.
Sauce
In a saucepan, combine sugar, cornstarch and water. Mix together and bring to a boil. Cook for 3 minutes, stirring occasionally. Stir in blueberries and reduce heat. Simmer for 8-10 minutes or until the blueberries have burst. Stir in butter until melted.
Serve sauce with french toast.
Leave a comment