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French Toast (Blueberry) Breakfast Casserole Recipe

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This recipe for French Toast (Blueberry) Breakfast Casserole, by , is from Harbarger-Kirkpatrick-Ramirez-Slater Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marcia Harbarger


12 slices white bread, day old, crusts removed
2 8-ounce packages cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
⅓ cup maple syrup or honey

Blueberry Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries, fresh or frozen
1 tablespoon butter

Cut bread into 1 inch cubes; place into a greased 9 x 13 x 2 baking pan.
Cut cream cheese into 1 inch cubes and place over the bread.
Top casserole with 1 cup blueberries, then remaining bread cubes.

In a large bowl, beat the eggs. Add milk and maple syrup; mixing well.
Pour over bread mixture.
Cover and chill 8 hours or overnight,.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 25-30 minutes more, or until golden brown and center is set.

In a medium saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in 1 cup blueberries, reduce heat. Simmer for 8 to 10 minutes until berries have burst. Stir in butter until melted.
Makes 1 cups of sauce. Serve over French Toast.




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