3.08.2014

blueberry cream cheese french toast breakfast casserole

blueberry cream cheese french toast breakfast casserole

ingredients:

  • for the casserole:
  • bread – 16 slices, dry, stale – crustless and cubed
  • cream cheese – 2 8 oz packages
  • blueberries – 1 cup
  • eggs – 12 large
  • milk – 2 cups
  • maple syrup – 1/3 cup
  • for the sauce:
  • sugar – 1 cup
  • cornstarch – 2 tbsp
  • water – 2 cups, separated
  • blueberries – 1 cup
  • butter – 1 tbsp

how to:

to make the casserole:
  • Spray a 9″ x 13″ baking dish.
  • Layer with half of the bread cubes, then dollop on the cream cheese and blueberries, then the remaining bread.
  • In a large bowl, mix together the eggs, milk, and syrup then pour this over the bread mixture.  Use the back of a wooden spoon to press down so it is all covered.
  • Cover with plastic wrap and refrigerate overnight.
  • Take out of the fridge 30 minutes before baking, and heat the oven to 350 F.
  • Cover with foil and bake for 30 minutes, then remove the foil and bake for another 30 minutes, or until set.
  • Serve warm, with blueberry sauce.
to make the sauce:
  • In a small saucepan, mix together the sugar, cornstarch and 1 cup of the water.  Bring to a boil over medium high heat and boil for 3 minutes.  Add the second cup of water and the blueberries, then simmer for about 10 minutes.  Stir in the butter and serve.
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