Serves 8-10 | Prep: 24 hours 30 min.| Cook: 1 hour
This gorgeous brunch or breakfast casserole is a classic! A super easy to make and a heavenly dessert-like dish that you cannot be able to resist. It’s mouth-watering and is loaded with fresh blueberries.
Ingredients
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FOR THE FRENCH TOAST:
12 slice bread, any kind or loaf of French bread
2 pkg cream cheese, room temperature, 8 oz each
1 cup blueberries, fresh or frozen
12 large eggs
1 cup milk, add a little at a time until milk is absorbed by the bread
1/3 cup maple syrup or honey
FOR THE BLUEBERRY SAUCE:
1 cup of sugar
2 tablespoons corn starch
1 cup of water
1 cup blueberries, fresh or frozen
1 tablespoon butter
How to Make Blueberry Cream Cheese French Toast Casserole
Step 1: Use spam to spray a 9 x 13-inch dish. Then, slice or tear the bread into cubes before arranging them in the bottom of the prepared dish.
Step 2: Slice the cream cheese into inch cubes and place them on the top of the bread. Then, sprinkle a cup of blueberries on top.
Step 3: Combine 12 eggs, 1 cup of milk, and 1/3 cup maple syrup in a mixing bowl. Once mixed, gradually pour the mixture over the bread making sure that the bread soaks up the milk. We don’t want the bread to be soggy before baking because it’ll still be soggy even after you bake it. Then, cover the bread mixture with foil and chill overnight.
Step 4: To make the Blueberry Sauce, combine 1 cup of sugar with 2 tablespoons of corn starch in a medium saucepan. Then, add in a cup of water and mix until smooth and not clumpy. Heat the mixture for 2 to 3 minutes until thickened.
Step 5: Add in a cup of blueberries and continue to simmer for 8 to 10 minutes while occasionally string until the blueberries start to burst. But don’t let all the blueberries burst. We want those whole blueberries for texture.
Step 6: Remove the pan from the heat before stirring in a tablespoon of butter. This blueberry sauce can be stored in a plastic or glass container until ready to use.
Step 7: On the next day, start by preheating the oven to 350 degrees. Then, take the casserole out of the fridge and place inside the preheated oven to bake for 30 minutes.
Step 8: After 30 minutes, remove the foil and continue baking for 25 to 30 minutes more or until the top of the casserole is golden brown and the center is set.
Step 9: Meanwhile, heat the blueberry sauce in the microwave or on top of the oven until warm. When warm and the casserole is set, pour the sauce over the casserole.
NOTE: In 30 minutes, you can put everything together. You need to wait though for at least 8 hours or preferably 24 hours for everything to set in. So refrigerate the casserole and cook for an hour the next day.
This what I call the lazy sauce, you can use jam or preserves or whatever fruit-flavored jam you’d prefer. Warm the preserves in a small saucepan and add in a tablespoon of corn starch and mix until smooth. You can stir in additional fruit if desired. Serve this over french toast, ice cream, or anything! Enjoy!
Ingredients
- FOR THE FRENCH TOAST:
- 12 slice bread, any kind or loaf of French bread
- 2 pkg cream cheese, room temperature, 8 oz each
- 1 cup blueberries, fresh or frozen
- 12 large eggs
- 1 cup milk, add a little at a time until milk is absorbed by the bread
- 1/3 cup maple syrup or honey
- FOR THE BLUEBERRY SAUCE:
- 1 cup of sugar
- 2 tablespoons corn starch
- 1 cup of water
- 1 cup blueberries, fresh or frozen
- 1 tablespoon butter
Instructions
Step 1: Use spam to spray a 9 x 13-inch dish. Then, slice or tear the bread into cubes before arranging them in the bottom of the prepared dish.
Step 2: Slice the cream cheese into inch cubes and place them on the top of the bread. Then, sprinkle a cup of blueberries on top.
Step 3: Combine 12 eggs, 1 cup of milk, and 1/3 cup maple syrup in a mixing bowl. Once mixed, gradually pour the mixture over the bread making sure that the bread soaks up the milk. We don't want the bread to be soggy before baking because it'll still be soggy even after you bake it. Then, cover the bread mixture with foil and chill overnight.
Step 4: To make the Blueberry Sauce, combine 1 cup of sugar with 2 tablespoons of corn starch in a medium saucepan. Then, add in a cup of water and mix until smooth and not clumpy. Heat the mixture for 2 to 3 minutes until thickened.
Step 5: Add in a cup of blueberries and continue to simmer for 8 to 10 minutes while occasionally string until the blueberries start to burst. But don't let all the blueberries burst. We want those whole blueberries for texture.
Step 6: Remove the pan from the heat before stirring in a tablespoon of butter. This blueberry sauce can be stored in a plastic or glass container until ready to use.
Step 7: On the next day, start by preheating the oven to 350 degrees. Then, take the casserole out of the fridge and place inside the preheated oven to bake for 30 minutes.
Step 8: After 30 minutes, remove the foil and continue baking for 25 to 30 minutes more or until the top of the casserole is golden brown and the center is set.
Step 9: Meanwhile, heat the blueberry sauce in the microwave or on top of the oven until warm. When warm and the casserole is set, pour the sauce over the casserole.
NOTE: In 30 minutes, you can put everything together. You need to wait though for at least 8 hours or preferably 24 hours for everything to set in. So refrigerate the casserole and cook for an hour the next day.
This what I call the lazy sauce, you can use jam or preserves or whatever fruit-flavored jam you'd prefer. Warm the preserves in a small saucepan and add in a tablespoon of corn starch and mix until smooth. You can stir in additional fruit if desired. Serve this over french toast, ice cream, or anything! Enjoy!
