"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 Huff Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Monica Blood
Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 slices of day old bread
2 packages of cream cheese
1 cup frozen blueberries
12 eggs
2 cups milk 1/3 cup maple syrup

Syrup:
1 cup sugar
2 T cornstarch
1 cup water
1 cup frozen blueberries
1 T butter, melted

Directions:
Directions:
Cut bread in one inch cubes. Place half in 9 X 13 greased pan. Cut cream cheese in one inch cubes. Place over bread. Top with blueberries and remaining bread. In bowl, combine eggs, milk and maple syrup. Pour over bread mixture. Cover and chill overnight. Remove from fridge 30 minutes before baking. Then cook at 350F for 30 minutes covered. Uncover the dish and bake 25 minutes longer.

Syrup:
In saucepan, put sugar and cornstarch in and then add water on medium heat. Bring to a boil stirring constantly and boil 3 minutes. Stir in blueberries and butter and keep stirring while simmering for 8-10 minutes until berries have burst. Serve over Blueberry French Toast and enjoy!

 

 

 

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