Blueberry French Toast Bake

Written by on in Breakfast, Casserole, Main dish

Scrumptious fresh blueberries nestled in cream cheese, surrounded by cubes of french toast, slathered in a luscious blueberry sauce. This dish is prepared the night before, making it the perfect dish for a brunch or breakfast for your overnight guests.

Blueberry French Toast Bake
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Blueberry French Toast Bake

Recipe by Diane BeckerCourse: Breakfast
Servings

4

servings

Ingredients

  • 12 slices day old bread, cut into 1 inch cubes

  • 2 (8ounce each) packages of cream cheese, cut into 1 inch cubes

  • 1 cup fresh blueberries

  • 12 eggs, beaten

  • 2 cups milk

  • 1 teaspoon vanilla extract

  • 1/3 cup maple syrup

  • ~~~~~~~~~~~~~

  • BLUEBERRY SAUCE INGREDIENTS

  • 1 cup sugar

  • 2 Tablespoons corn starch

  • 1 cup water

  • 1 cup fresh blueberries

  • 1 Tablespoon butter

  • Pinch of Nutmeg

Directions

  • Lightly grease a 9×13 inch pan. Place half of the bread cubes in the pan and top with cream cheese cubes.
  • Sprinkle 1 cup blueberries over the cream cheese and top with remaining bread cubes.
  • In a large bowl, mix the eggs, milk, vanilla extract and syrup.
  • Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
  • Remove the pan from refrigerator about 30 minutes before baking and preheat oven to 350 degrees.
  • Cover the pan with foil and bake for 30 minutes. Then, remove the foil and continue baking for 25 to 30 minutes more, until center is firm and surface is lightly browned.
  • About 15 minutes before the baking is done, prepare the blueberry sauce (See step #8)
  • In a medium saucepan, mix the sugar, corn starch and water. Bring to a boil. Stirring constantly, cook 3-4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat and simmer for 10 minutes, until the blueberries burst. Stir in the butter and pour over the baked French toast and serve.

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