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Blueberry Cream Cheese French Toast Casserole


I was hesitant to make this at first because I was afraid it would be soggy. I don't do soggy bread. But look at it, I couldn't resist trying. I made this amazing dish last weekend... and again this weekend and guess what? It wasn't soggy! It was downright delicious! Apparently the hot blueberry topping (would that be a compote?) brought my husband to a time in his childhood and he just stayed there for a while, enjoying it.


I found this recipe from www.justapinch.com and made a few very minor changes to the recipe here. I'm talking minor. One thing I like to do when I take the casserole out of the oven is to take a rubber spatula or frosting spatula and smear the chunks of hot, melty cream cheese so there is a layer instead of chunks. Just my preference! Make sure you (or in my case, my kids) at least TRY the blueberry sauce on top because that plus the soft, melty cream cheese is amazing. My youngest refused to eat the cream cheese until we finally convinced her to try some of the blueberry sauce with it, her eyes danced when she ate it. I kid you not, they danced.


I hope y'all enjoy this amazing dish as much as we do!


Blueberry Cream Cheese French Toast Casserole


FRENCH TOAST

12 slice bread, any kind or loaf of French bread (I use a loaf of Brioche)

2 pkg cream cheese, room temperature, 8 oz each

1 c blueberries, fresh or frozen

12 large eggs

1 c milk, add a little at a time until milk is absorbed by bread

1/3 c maple syrup or honey




BLUEBERRY SAUCE

1 c sugar

2 Tbsp corn starch

1 c water

1 c blueberries, fresh or frozen

1 Tbsp butter


1. French Toast Casserole: Spray 9 X 13-inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish. 2. Cut up cream cheese into 1-inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top. 3. In mixing bowl, combine 12 eggs, 1 cup milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy. Cover with foil and refrigerate overnight. 4. Blueberry Sauce: You can make this ahead of time and refrigerate, then warm up before serving (I like to make it the next morning when the casserole is in the oven). Stir together 1 cup sugar and 2 Tbsp corn starch in a medium saucepan. Add 1 cup water and stir until smooth so corn starch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened. 5. Add 1 cup blueberries. Simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole. 6. Turn heat off the blueberry sauce and stir in 1 Tbsp butter. Store in plastic or glass container and refrigerate until ready to use. Since I make it in the morning it's hot and ready to go! 7. The next morning preheat oven to 350 degrees. Take the casserole out of the refrigerator. Place covered casserole in the pre-heated oven and bake for 30 minutes.

8. Then uncover and bake for another 25-30 minutes or until the top is a golden brown and the center is set. 9. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole. 10. Prep time: 30 min to put everything together 8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hour

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