Blueberry Cream Cheese French Toast Casserole
Served drizzled with our homemade Blueberry Syrup and whipped cream, Enjoy!
Servings: 12
Ingredients
FRENCH TOAST:
- 1 loaf French bread or 12 slices Texas Toast, cut into cubes
- 1 (8-oz.) pkg. cream cheese cut into small cubes
- 1 c. fresh blueberries
- 12 lg. eggs lightly beaten
- 2 c. milk (I use 1 cup milk and 1 cup cream)
- 1/3 c. maple syrup
BLUEBERRY SYRUP:
- 1 c. granulated sugar
- 2 T. cornstarch
- 1 c. water
- 1 c. fresh blueberries
- 1 T. butter
Instructions
- FRENCH TOAST: Arrange 1/2 of the bread cubes in a greased 9 x 13-inch pan. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes. Top with remaining bread cubes.
- In a large bowl, whisk together eggs, milk, and maple syrup. Pour the mixture over the bread cubes gently pressing them down a bit to help soak up the milk and egg mixture. Cover the pan with foil and chill in the refrigerator overnight.
- Preheat the oven to 350 degrees. Bake the casserole covered for 30 minutes. Remove the foil and bake for another 25-30 minutes or until fluffy and golden brown. Serve warm topped with blueberry syrup.
- BLUEBERRY SYRUP: In a large saucepan, whisk together sugar, and cornstarch. Add water and bring to a boil over medium-high heat, stirring frequently until thickened. Stir in blueberries, reduce heat and simmer for 8-10 minutes. Add butter, stir until melted, then pour over the baked French toast.
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Thank you, so glad you found us!