"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Blueberry French Toast Casserole Recipe

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This recipe for Blueberry French Toast Casserole, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaime Danielson
Added: Sunday, April 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
12 slices day-old white bread, crusts removed
2 pkgs. (8 oz. each) cream cheese
1 c. fresh or frozen blueberries
12 eggs
2 c. milk
1/3 c. maple syrup

Sauce:
1 c. sugar
2 Tbsp. cornstarch
1 c. water
1 c. fresh or frozen blueberries
1 Tbsp. butter or margarine

Directions:
Directions:
Cut bread into 1-inch cubes. Place half in greased 13x9x2" baking dish. Cut cream cheese into 1-ince cubes. Place over bread. Top with 1 c. 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 overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 25-30 minutes more or until golden brown and center is set. In saucepan combine sugar and cornstarch. Add water. Bring to a boil over medium heat. Boil for three 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.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe is wonderful and great for brunch!

 

 

 

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