Blueberry Cream Cheese French Toast Casserole - That's a YUMMY mouthful!
pinned from comfortablefood.com
I gathered the ingredients.
Followed the directions on cubing the bread.
I did, however, use wheat bread instead of white and frozen blueberries.
(they were fresh when I froze them and have been waiting for a treat to be made.)
Chunks of cream cheese, really what could be better?
butter, milk, eggs!
I also put mine in an oval baker instead of a 9x9 worked out just fine
check and double check!
Into the oven and YUM YUM YUM!
Seriously, I didn't get an after picture because everyone gobbled it up too fast.
Served with maple syrup, was a little sweet for me...
but everyone else was fine with it.
I did bake it for about 20 minutes longer than the original recipe,
because the egg didn't seem quite set up enough.
You can find the original recipe here http://comfortablefood.com/french-toast-breakfast-casserole/
or see my variations below!
Final Result? It's a Sunday Brunch keeper!
- for the casserole:
- 9 slices, dry, stale - crustless and cubed bread
- 1 8 oz package cream cheese
- 1 cup blueberries
- 8 large eggs
- 1 1/2 C Milk
- 1/3 cup Maple Syrup
Instructions:to make the casserole:
- Spray a 9" x 9" baking dish or oval baker.
- 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 maple syrup.
- The comfortable food website has a blueberry sauce recipe you could try!
- Try it, if you like blueberries and cream cheese... french toast and maple syrup, Let me know what you think!