(No Ratings Yet)This recipe was simply delicious! It’s one of the family’s favorite dishes. It’s really for breakfast but it’s good enough for dessert!
Ingredients
- 12 slices of bread, any type or French bread
- 2 packages of 8 oz. cream cheese, room temperature
- 1 c blueberries, fresh or frozen
- 12 large eggs
- 1 c milk, add a little at a time until the milk is absorbed by the bread
- 1/3 c of maple syrup or honey
- 1 c sugar
- 2 tablespoons cornstarch
- 1 c water
- 1 c blueberries, fresh or frozen
- 1 tablespoon butter
FRENCH TOAST
BLUEBERRY SAUCE
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Instructions
- Spray a 9 X 13-inch dish with Pam. Cut or tear the bread into cubes and place it in the bottom of the bowl.
- Cut the cream cheese into cubes of 1. Place the cubes of cream cheese on top of the bread. Sprinkle 1 cup blueberries on top.
- In a bowl, mix 12 eggs, 1 cup milk, and 1/3 cup maple syrup. Pour this mixture, a little at a time, until the bread absorbs the milk, but without getting soggy. Cover with aluminum foil and refrigerate overnight.
- You can make this sauce ahead and refrigerate, then reheat it before serving.
- Combine 1 cup of sugar and 2 tablespoons of cornstarch in a medium saucepan. Add 1 cup of water and stir until the mixture is smooth. Stir well so that the cornstarch is not lumpy. Heat to boiling and stir for 2-3 minutes until sauce thickens.
- Add 1 cup blueberries and simmer for 8-10 minutes, occasionally stirring until blueberries start to pop. Do not let them all pop. I like some of the blueberries wholes.
- Turn off the heat on the blueberry sauce and stir in 1 tablespoon of butter. Store in a plastic or glass container and refrigerate until ready to use.
- The next morning, preheat the oven to 350 degrees. Take the pan out of the refrigerator. Place the covered casserole in an oven at 350 degrees and bake for 30 minutes. Then uncover the pan and bake for an additional 25 to 30 minutes or until the top is golden brown and the center is set.
- While cooking, you can reheat the blueberry sauce on top of the oven or in the microwave until hot. Serve on top of the pan.
- 30 min to assemble
- 8-24 hours - refrigerate several hours or overnight until bread is thoroughly soaked in the egg-milk mixture.
- Cooking time: 1 hour
- Alternative sauce, I call it cheating.
- Take jams or preserves, whatever the flavor of the fruit you use to make them. Put the preserves in a small saucepan, add 1 tablespoon of cornstarch, stir until smooth, add extra fruit if you like. Heat in the pan until the mixture is smooth and thick. Serve over French toast, ice cream or any other dish you can think of.
- Apparently, some people get soggy results. Add milk a little at a time until the milk is absorbed by the bread, you don't want it to get soggy before baking. If the bread is soggy before baking, it will be soggy after baking.
French Toast Casserole:
Blueberry Sauce :
Preparation time :
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