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

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE Recipe

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This recipe for OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE, by , is from RENEE's 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:  
RENEE CONRAD

Category:
Category:

Ingredients:  
Ingredients:  
12 slices day-old bread, cut into 1 inch cubes (italian bread works best I found)

2 (8 oz) pkg cream cheese cut into 1 inch cubes

1 c fresh or frozen blueberries

12 eggs, beaten

2 c whole milk

1 tsp vanilla extract

1 c white sugar

2 Tbsp cornstarch

1 c water

1 c fresh or frozen blueberries

1 Tbsp butter

Directions:
Directions:
1. lightly grease 9 x 13 baking pan

2. arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

3. in a large mixing bowl, mix the egg, milk and vanilla extract, and syrup. Pour this mixture over the bread cubes. Press down the cubes a bit to sort of soak them and make them french toast like. cover tightly and refrigerate overnight.

4. Remove the bread cube mixture from the refrigerator about 30 mins before baking.

5. preheat oven to 350

6. cover and bake 30 mins. uncover, and continue baking 25-30 minutes, until center is firm and surface is lightly browned. Enjoy warm!

7. in a med saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries.

8. reduce heat, and simmer 10 minutes, until the blueberries begin to burst. Stir in the butter, and pour over the baked French toast. enjoy!

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
prep: 25 mins, cook time: 60 mins Total time: 50 mins.

 

 

 

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