Thursday, July 15, 2010

Blueberry French Toast Casserole

  • 1 loaf sliced stale white bread, crusts removed
  • 2 pkgs (16 oz) cream cheese
  • 1 cup thawed, frozen blueberries
  • 12 eggs
  • 2 cups milk
  • 1/3 cup maple syrup

Grease a 13x9 baking dish.  Cut bread into 1 inch cubes. Put half of the bread into the baking dish.  Cut cream cheese into 1 inch cubes and place on top of bread cubes.  Top with blueberries and remaining bread cubes.
Beat eggs in a large bowl.  Whisk in milk and syrup.  Pour over bread.  Cover and chill 8 hours or over night.
Remove pan from refrigerator 30 min before baking.  Cover with foil and bake at 350 degrees for 30 minutes.  Uncover and bake 25-30 minutes more until golden and center is set.

Blueberry Sauce:
  • 1/2 cup sugar
  • 1 tbsp cornstarch
  • 1/2 cup water
  • 2 cups blueberries
  • 1 tbsp butter
In a sauce pan combine sugar and cornstarch.  Add water.  Bring to a boil for 30 minutes over medium.  Stir constantly. Stir in blueberries, reduce heat.  Simmer 8-10 minutes or until blueberries burst.  Stir in butter until melted.  Serve over french toast.

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