Description
This is a great breakfast casserole to make for a potluck or bible study. You put it together the night before and bake it in the morning. The blueberry syrup adds that extra touch!
Ingredients
- FOR THE FRENCH TOAST:
- 12 slices White, Day Old Bread, With Crusts Removed
- 2 packages (8 Oz. Size) Cream Cheese, Cold
- 1 cup Fresh Or Frozen Blueberries
- 12 whole Eggs
- 2 cups Milk
- ⅓ cups Maple Syrup Or Honey
- FOR THE SAUCE:
- 1 cup Granulated Sugar
- 2 Tablespoons Cornstarch
- 1 cup Water
- 1 cup Fresh Or Frozen Blueberries
- 1 Tablespoon Butter
- FOR THE FRENCH TOAST:
- 12 slices White, Day Old Bread, With Crusts Removed
- 2 packages (8 Oz. Size) Cream Cheese, Cold
- 1 cup Fresh Or Frozen Blueberries
- 12 whole Eggs
- 2 cups Milk
- ⅓ cups Maple Syrup Or Honey
- FOR THE SAUCE:
- 1 cup Granulated Sugar
- 2 Tablespoons Cornstarch
- 1 cup Water
- 1 cup Fresh Or Frozen Blueberries
- 1 Tablespoon Butter
Preparation
Note there is inactive chill time of at least 8 hours, up to overnight.
Cut bread into 1-inch cubes; place half in a greased 9×13 baking dish.
Cut cold cream cheese into 1-inch cubes; place over bread. Top with the blueberries and remaining bread.
In a large bowl, lightly beat the eggs. Add milk and syrup; mix well. Pour over the bread mixture. Cover and chill 8 hours or overnight.
Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350 F.
Cover with a sheet of foil and bake at 350 F for 30 minutes . Uncover and bake for 25-30 minutes more until golden brown and the center is set. (I have had to bake an additional 5-10 minutes more because the center wasn’t set.)
In a saucepan, combine sugar and cornstarch then stir in the water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in the blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast. Enjoy!
Recipe slightly adapted from tasteofhome.com.
No comments:
Post a Comment