Overnight Blueberry French Toast Casserole
Description
Family and guests alike will love this French Toast casserole. It's full of flavor and so easy, it makes the best breakfast to serve for breakfast on holidays, weekends or for overnight company.
Ingredients
12 slices day old bread, cut into 1 inch cubes (Italian bread works best)
2 - 8 oz. packages cream cheese, cut into 1 inch cubes
1 c. fresh or frozen blueberries
12 eggs, beaten
2 c. whole milk
1 t. vanilla extract
⅓ c. maple syrup
1 c. sugar
2 T. cornstarch
1 c. water
1 c. fresh or frozen blueberries
1 T. butter
Directions
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Lightly grease a 9 x 13 inch baking dish.
Arrange half of the bread cubes in the dish; top with cream cheese cubes; sprinkle blueberries over the cream cheese; top with remaining bread cubes.
In a large mixing bowl, mix eggs, milk, vanilla extract and syrup; pour mixture over bread cubes; press down cubes a little to soak them. Cover tightly. Refrigerate overnight.
Remove bread cube mixture from refrigerator about 30 minutes before baking.
When ready to bake, preheat oven to 350 degrees.
Bake covered dish 30 minutes; uncover; bake 25-30 minutes, until center is firm and surface is lightly browned.
While casserole is baking, in a medium saucepan, mix sugar, cornstarch and water; bring to a boil; stir constantly; cook 3 - 4 minutes. Mix in the remaining 1 c. blueberries.
Reduce heat; simmer 10 minutes, until blueberries begin to burst. Stir in the butter. Pour over the warm French toast.
Serve.
16 servings.