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!
12 slices white bread, crusts removed
2 pkg. cream cheese (16 oz. total)
1 c. fresh or frozen blueberries, thawed
2 c. milk
1/3 c. maple syrup or other syrup
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.
Do you have recipes that need to be organized? Or maybe you’re part of an organization that needs funds? Then visit us online at http://www.fundcraft.com for more information on how to create your own cookbook for fun or profit!