Blueberry French Toast Casserole

• 12 slices bread, any kind (I used Italian Bread)
• 2 packages 8 oz. cream cheese, room temperature
• 1 cup blueberries, fresh or frozen (I added a half cup of sliced strawberries for color, makes a patriotic dish!)
• 12 lg eggs
• 1 to 2 cups milk, add a little at a time until milk is absorbed by bread
• 1/3 cup maple syrup or honey

Blueberry Sauce

• 1 cup sugar
• 2 tbsp cornstarch
• 1 cup water
• 1 cup blueberries, fresh or frozen
• 1 tbsp butter

Spray 9x13 inch baking dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish.

Cut cream cheese into 1-inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle one cup blueberries over the top. (I added 1/2 cup sliced strawberries for color!)

In mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy. Cover with foil and refrigerate overnight.

Blueberry sauce:

You can make this ahead of time and refrigerate, then warm up before serving.

Stir together 1 cup sugar and 2 tbsp cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy.

Heat to boiling and stir 2 to 3 minutes until thickened. Add 1 cup blueberries, simmer for 8 to 10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.

Turn heat off the blueberry sauce and stire in 1 tbsp butter. Store in plastic or glass container and refrigerate until ready to use.

The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered casserole in a 350 degree oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and center is set. You can heat up blueberry sauce until warm and serve over top of casserole.


Sent in by Debbie Gillespie of Everett