Blueberry French Toast Casserole
French toast
with cream cheese and blueberries. Loaded with cubed challah bread, cream
cheese and homemade blueberry sauce. This French toast is the perfect breakfast
for the holidays!
Ingredients
FOR THE
FRENCH TOAST
- 2 Large Eggs
- 1/4 Cup Maple Syrup
- 2 Cups Blueberries
- 1/2 Teaspoon Cinnamon
- 1 1/2 Cups Heavy Cream or Milk
- 1/2 Teaspoon Vanilla Extract
- 2 (12 inch long) French Baguettes, cut into 1/2 slices (discard the ends)
- 12 Ounces Cream Cheese, Softened
FOR THE
TOPPING:
- 1/4 Cup Maple Syrup
- 1/3 Cup Brown Sugar
- 1/2 Teaspoon ground cinnamon
- 1/2 Stick Butter
Instructions
First, lightly
butter a 3 quart pan.
Then, in a
medium bowl with a hand mixer or large spoon, mix the cream cheese with the
maple syrup and cinnamon, then stir in the blueberries.
Spread about
a tablespoon of the blueberry cream cheese mixture on one side of each slice of
bread. Place the bread slices evenly in a row in the prepared baking dish.
Use a glass
measuring cup or medium bowl to whisk together the eggs, cream or milk and
vanilla extract. Pour the mixture evenly over the bread slices.
Cover the
pan with aluminum foil and refrigerate at least 4 hours overnight. (The night
is the best).
Preheat the
oven to 350 degrees.
Place the
French toast in the oven with the aluminum foil and bake for 35 minutes. Remove
the aluminum foil and cook for another 10 minutes until the top is golden.
FOR TOPPING:
Melt the
butter in a small saucepan over medium heat. Stir in brown sugar until smooth.
Stir in maple syrup and cinnamon. Drizzle on French toast to taste. Happy
Cooking Time.
