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Blueberry French Toast Breakfast Casserole Recipe

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

Contributor:  
Contributor:  
Ellen Gvora
Added: Monday, March 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 Slices day old white bread, crusts removed. 2 Pkg 8 oz
cream cheese. 1 C fresh or frozen blueberries. 12 eggs. 2 C
milk. 1/3 C maple syrup or honey.

Directions:
Directions:
Cut bread into 1" cubes, place half in a greased 13X9 pan.
Cut cream cheese into cubes and place over bread. Top with
blueberries and remaining bread cubes. In a large bowl, beat
eggs, milk and syrup together. Pour over layers of fruit,
cheese and bread. Cover and refridgerate over night or 8
hours. Remove from refridgerator 30 Min. before baking.
Cover, bake at 350 degrees for 30 Min. Uncover and bake
for 25-30 Min more or until golden brown. Sauce: 1 C sugar,
2 T cornstarch, 1 C water, 1 C blueberries, 1 T butter. In a
sauce pan, combine sugar, starch and water, boil 3 Min. Stir
in blueberries, reduce heat. Simmer 8 Min. Stir in butter until
melted. Makes 1 3/4 Cup syrup for topping.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 Minutes plus baking time
Personal Notes:
Personal Notes:
Great brunch dish for a large group.

 

 

 

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