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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 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:  
Marcia Harbarger

Category:
Category:

Ingredients:  
Ingredients:  
Casserole:
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

Directions:
Directions:
CASSEROLE:
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.

SAUCE:
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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