Good things come to those who wait. This is so true when preparing this extraordinary dessert? Well, it is a breakfast, dessert, brunch altogether! Everything should be prepared one night before and baked in the morning of the next day. Great for if you are planning for a special occasion. This Blueberry Cream Cheese Filled French Toast Casserole is something to brag about.
Ingredients:
FRENCH TOAST
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12 slices bread, any loaf of French breads
2 Packages cream cheese
1 cup of fresh or frozen blueberries
12 eggs (large)
1 cup of milk, you’ll need to add a little at a time until the bread absorbs the milk.
1/3 cups of honey or maple syrup.
BLUEBERRY SAUCE
1 c sugar
2 Tbsp corn starch
1 c water
1 c blueberries, fresh or frozen1 Tbsp butter
Steps to make Blueberry Cream Cheese Filled French Toast Casserole:
French Toast Casserole:
Spray a 9×13-inch dish with Pam. Arrange in order the bread cubes in the bottom of the dish.
Cut cream cheese into 1-inch cubes. Put all over the top of the bread. Pour 1 cup blueberries evenly over the top.
Combine the 12 large eggs, 1 cup milk, 1/3 cup maple syrup or honey in a mixing bowl. Pour mixture a little at a time until the bread soaks up the milk.
Make sure it is not soggy before you bake it because it will be soggy even after baking it. Then, cover it with foil and refrigerate overnight.
Blueberry Sauce:
Can be made ahead of time, just refrigerate. Before serving, heat sauce first.
In a saucepan, combine 1 cup sugar and 2 Tbsp corn starch. Add one cup of water and stir until smooth to make sure corn starch is not clumpy. Bring to boil and stir for 2-3 minutes until thickened.
Add 1 cup blueberries. Simmer for 8-10 minutes while occasionally stirring until some blueberries start to burst. Depends on how you like it, you may want to leave some blueberries whole.
Turn off heat. Mix 1 Tbsp butter in the blueberry sauce. Put in a plastic or glass container then refrigerate until ready to use.
The next day, take out the casserole from the refrigerator. Preheat oven to 350 degrees. Bake covered casserole in the oven for 30 minutes.
After 30 minutes, take out the casserole and remove cover. And then bake it again for another 25-30 minutes or until the top is golden brown and the center is set.
Heat the blueberry sauce in a microwave until warm and serve over top of casserole.
You can use jam or preserves of whatever flavor of fruit you want to use as an alternate sauce. Pour preserves in a small saucepan, add 1 Tbsp corn starch. Mix until smooth.
You can add fruits as well, but this step is optional. Warm until smooth and thickened. Serve over french toasts, ice cream, or anything else!
Ingredients
- FRENCH TOAST
- 12 slices bread, any loaf of French breads
- 2 Packages cream cheese
- 1 cup of fresh or frozen blueberries
- 12 eggs (large)
- 1 cup of milk, you'll need to add a little at a time until the bread absorbs the milk.
- 1/3 cups of honey or maple syrup.
- BLUEBERRY SAUCE
- 1 c sugar
- 2 Tbsp corn starch
- 1 c water
- 1 c blueberries, fresh or frozen1 Tbsp butter
Instructions
French Toast Casserole:
Spray a 9x13-inch dish with Pam. Arrange in order the bread cubes in the bottom of the dish.
Cut cream cheese into 1-inch cubes. Put all over the top of the bread. Pour 1 cup blueberries evenly over the top.
Combine the 12 large eggs, 1 cup milk, 1/3 cup maple syrup or honey in a mixing bowl. Pour mixture a little at a time until the bread soaks up the milk.
Make sure it is not soggy before you bake it because it will be soggy even after baking it. Then, cover it with foil and refrigerate overnight.
Blueberry Sauce:
Can be made ahead of time, just refrigerate. Before serving, heat sauce first.
In a saucepan, combine 1 cup sugar and 2 Tbsp corn starch. Add one cup of water and stir until smooth to make sure corn starch is not clumpy. Bring to boil and stir for 2-3 minutes until thickened.
Add 1 cup blueberries. Simmer for 8-10 minutes while occasionally stirring until some blueberries start to burst. Depends on how you like it, you may want to leave some blueberries whole.
Turn off heat. Mix 1 Tbsp butter in the blueberry sauce. Put in a plastic or glass container then refrigerate until ready to use.
The next day, take out the casserole from the refrigerator. Preheat oven to 350 degrees. Bake covered casserole in the oven for 30 minutes.
After 30 minutes, take out the casserole and remove cover. And then bake it again for another 25-30 minutes or until the top is golden brown and the center is set.
Heat the blueberry sauce in a microwave until warm and serve over top of casserole.
You can use jam or preserves of whatever flavor of fruit you want to use as an alternate sauce. Pour preserves in a small saucepan, add 1 Tbsp corn starch. Mix until smooth.
You can add fruits as well, but this step is optional. Warm until smooth and thickened. Serve over french toasts, ice cream, or anything else!
