Thursday, November 17, 2011

Blueberry Cream Cheese French Toast Casserole

French Toast: 12 slices bread, any kind, 2 pkgs cream cheese, room temperature, 1 cup blueberries, fresh or frozen, 12 large eggs, 2 cups milk, 1/3 cup maple syrup.

Blueberry Sauce: 1 cup sugar, 2 T. cornstarch, 1 cup water, 1 cup blueberries, fresh or frozen, 1 T. butter (Make this the night before and refrigerate, warm up before serving). Stir together sugar and cornstarch in a medium sauce pan. Add water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened. Add 1 cup blueberries, simmer 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. Turn heat off the blueberry sauce and stir in 1 T. butter. Store in a plastic or glass container and refrigerate until ready to serve.

Spray a 9 x 13 baking pan with Pam. Cut or tear bread into cubes and arrange in the bottom of pan. Cut up cream cheese into 1 inch cubes. Drop cream cheese cubes over top of the bread. Sprinkle 1 cup blueberries over the top. In a mixing bowl combine 12 large eggs, 2 cups milk, 1/3 cup maple syrup. Pour this mixture over the bread, cream cheese and blueberries. Cover with foil and refrigerate overnight.

The next morning preheat oven to 350 degrees. Take casserole out of frig. Place covered casserole in oven and bake for 30 minutes. Then uncover and bake for another 25 - 30 minutes more or until top is golden brown and the center is set.

While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.

The credit for this recipe goes to "justapinch" which has some really great recipes.

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