This blueberry French toast casserole is made the night before and baked in the morning for a very delicious holiday breakfast or brunch. It's bursting with fresh blueberries, and covered with a rich blueberry sauce to make it one-of-a-kind!
Ingredients
- 12 slices day-old bread , cut into 1-inch cubes
- 2 , 8 ounce
- 1 cup fresh blueberries
- 12 large eggs , beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- 0.33 cups maple syrup
Instructions
-
1
Gather all ingredients.
-
2
Prepare casserole: Lightly grease a 9x13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes.
-
3
Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.
-
4
Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.
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5
Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
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6
Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.
-
7
Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.
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8
Serve portions of casserole on plates and pour warm syrup over top.
Nutrition Facts
Per serving
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