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Blueberry Surprise French Toast Casserol




Source of Recipe


Midwest Living magazine


Recipe Introduction


The breakfast spread at Turkey Run State Park's Turkey Run Inn in east-central Indiana often includes this warm-from-the-oven casserole. Cream cheese is the secret ingredient in this recipe, which gets a generous topping of blueberry or maple syrup.

8 servings
Prep: 20 minutes
Chill: 2 hours
Bake: 25 minutes


Recipe Link: http://midwestliving.com

List of Ingredients




12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups)
2 8-ounce packages cream cheese, cut into 3/4-inch cubes
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/2 cup maple syrup or maple-flavored syrup
Blueberry-flavored, maple, or maple-flavored syrup




Recipe



1. Place half of the bread cubes over the bottom of a well-buttered 13x9x2-inch baking dish (3-quart rectangular). Sprinkle cream cheese and blueberries over bread cubes. Arrange remaining bread cubes over blueberries.

2. In a large mixing bowl, beat eggs with a rotary beater; beat in milk and the 1/2 cup syrup. Carefully pour egg mixture over the bread mixture. Cover and chill in the refrigerator for 2 to 24 hours.

3. Bake, covered, in a 375 degree F oven for 25 minutes. Uncover and bake about 25 minutes more or until a knife inserted near the center comes out clean, and topping is puffed and golden brown. Let stand for 10 minutes before serving. Serve warm with blueberry-flavored or maple syrup. Makes 8 servings.



*Note: To dry bread slices: Arrange bread in a single layer on a wire rack; cover loosely and let stand overnight. Or cut bread with 1/2-inch cubes; spread in a large baking pan. Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool.