"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Blueberry & cream cheese French toast casserole Recipe

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This recipe for Blueberry & cream cheese French toast casserole, by , is from Rachael's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rachael de la Mora

Category:
Category:

Ingredients:  
Ingredients:  
1 large loaf french bread - about 8 cups day old is best
8 eggs
2 1/2 cups half and half
1/3 cup sugar
2 teaspoons cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup fresh blueberries or frozen blueberries that have been tossed in 1 tablespoon of flour to keep them from bleeding
1 8 oz package cream cheese, light or regular cubed. (for easier cutting put in freezer for 15 minutes)
1/4 cup raw sugar for sprinkling on top optional

Blueberry Sauce
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
2 cups blueberries

Directions:
Directions:
Butter a 9 x 13 casserole dish.
Cut french bread into 2 inch cubes and set aside.
In large bowl, combine eggs, half and half, sugar, cinnamon, vanilla and salt. Whisk until completely mixed.
Put one half of bread cubes in prepared dish.
Top with half cream cheese cubes and half cup of blueberries.
Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.
Pour egg mixture over bread cubes. Pressing mixture down so completely soaked by egg mixture.
Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.
Preheat oven to 375 degrees.
Remove plastic wrap and sprinkle casserole with raw sugar.
Cover casserole with foil and bake for 30 minutes.
Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.
Cool slightly and serve with blueberry sauce.
Blueberry Sauce
In small saucepan, combine sugar, water and cornstarch until simmering.
Add blueberries and simmer for 10 minutes. Using a fork or whisk, slightly break up the blueberries to desired consistency.
Cool slightly before serving or store in refrigerator for up to 3 days.

Recipe Notes
Make in advance. The egg and bread has to sit 2 hours or overnight. Can be made 2 days in advance.
Freeze the cream cheese for 20 minutes to make cutting into cubes easier.

Comes with a blueberry sauce recipe that takes only 10 minutes, is super simple and makes enough to out last the last bite of this casserole ...thats always a problem with sauce isn't it? Never enough. But I got ya covered on this one!
We used fresh bluebs, but frozen is okay. (If using frozen, just toss them in 2 tablespoons of flour, so they don't bleed all over your pretty little casserole. After tossing them in the flour, shake off the excess). But fresh is best for this recipe.
We sprinkled it with raw sugar so the top was all crunchy and stuff...yum.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
Be sure to sprinkle with raw sugar before. you put in oven

 

 

 

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