Blueberry Cream Cheese French Toast Casserole
shared by Jennifer
Details:
-
PT8H
- Prep Time: 8 Hours PT1H
- Cook Time: 1 Hour PT9H
- Total Time: 9 Hours
- Difficulty: Novice
- Serves: 12 people
- Cuisine: American
Arrange 1/2 of the bread cubes in a greased 9 x 13 pan. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes. Top with remaining bread c
Ingredients:
- 1 loaf French bread or 12 slices Texas Toast, cut into cubes
- 1 (8-oz.) pkg. cream cheese cut in cubes
- 1 c. blueberries (fresh or frozen)
- 12 lg. eggs
- 1/3 c. Maple syrup
- 2 c. milk (I use 1 cup milk and 1 cup cream)
- BLUEBERRY SYRUP :
- 1 c. water
- 1 c. sugar
- 2 T. cornstarch
- 1 c. blueberries (fresh or frozen)
- 1 T. butter
Directions:
- Arrange 1/2 of the bread cubes in a greased 9 x 13 pan. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes. Top with remaining bread cubes.
- Whisk together eggs, milk, and maple syrup. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
- Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with blueberry syrup.
- Syrup: In a large saucepan, cook water, sugar, and cornstarch until thickened, stirring frequently. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the French toast.