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Breakfast: Blueberry French Toast Casserole

Source of Recipe

Patricia Walls, Taste of Home


List of Ingredients

12 slices day old white bread, crust removed
16 ounces cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter


Recipe

Cut bread into 1-inch cubes; place half in a greased 13-inch x 9-inch x 2-inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350ºF for 30 minutes. Uncover, bake 25-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch, add water. Bring to a boil over medium heat, boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast. Yield: 6-8 servings (1 3/4 cups sauce). *Note: You could probably use other berries if desired, I think blackberries would be really good in this.