©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Overnight Blueberry French Toast Casserole

This also comes from Pinterest, it is called Overnight Blueberry French Toast.  I put it together last night and popped in the oven this morning.  The original recipe fits in a 13x9 pan.  I halved it and baked it in a 9x9 pan.  The recipe below is for the half recipe.

For the casserole

1/2 loaf of french bread, cut into cubes
4 oz cream cheese, cut in cubes
1/2 cup blueberries (fresh or frozen)
6 large eggs
1/4 cup maple syrup
1 cup milk

For the syrup:

1/2 cup sugar
1/2 cup water
1 Tablespoon cornstarch
1/2 cup blueberries (fresh or frozen)
1 Tablespoon butter

Arrange half of the bread cubes in a greased 9 x 9 pan.

Place the cream cheese cubes and blueberries over the bread cubes.

Top with remaining bread cubes.

Mix the eggs, milk, and syrup.

Pour the egg mixture over bread cubes press lightly with a wooden spoon to make sure all of the bread gets wet.

Cover pan with foil and and let rest in refrigerator overnight.

Bake covered with foil at 350 degrees for 30 minutes.

Remove the foil and bake for another 30 minutes lightly golden brown.

Remove from oven and let it cool slightly while making the syrup.

Syrup: In a small sauce pan heat water, sugar, and cornstarch until thickened. Stir in blueberries and gently simmer for 10 minutes stirring occasionally. Add the butter and stir until melted. Serve over the french toast.  It is super sweet so use sparingly.

It was very yummy!!

1 comment:

FoodPorn said...

You prepared this beautifully! These breakfast casseroles are always a big hit. It would be great to take to a holiday brunch or family get together. What did your family think of it?

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