Recipe of the Week: Blueberry French Toast Casserole

Happy Friday! This week we’re sharing a blueberry french toast casserole recipe that’s perfect to make for breakfast or brunch during the fall and winter months!

Blueberry French Toast Casserole


12 slices white bread, crusts removed
2 pkg. cream cheese (16 oz. total)
1 c. fresh or frozen blueberries, thawed
12 eggs
2 c. milk
1/3 c. maple syrup or other syrup

Sauce Ingredients:

1/2 c. sugar
1 Tbsp. cornstarch
1/2 c. water
2 c. fresh or frozen blueberries
1 Tbsp. butter


Cut bread into 1-inch cubes. Place half in a greased 13 x 9 x 2-inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread.

In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour eggs mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes. Uncover. Bake 25 to 30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries. Simmer for 8 to 10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast. Serves 6 to 8.

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