hosted by Laverne Diede & Rhonda Fitterer
Blueberry and Cream Cheese French Toast Casserole
Casserole:
- 1 large loaf French bread – about 8 cups day old is best
- 8 eggs
- 2 1/2 cups half & half
- 1/3 cup sugar
- 2 tsps. cinnamon
- 2 tsps. vanilla extract
- 1/2 tsp. salt
- 1 cup fresh or frozen blueberries
- 1 8 oz. package cream cheese, cubed
- 1/4 cup sugar for sprinkling on top, optional
Blueberry sauce:
- 2 cups water
- 1 cup sugar
- 4 Tbsps. cornstarch
- 2 cups blueberries
Grease a 9×13 inch casserole dish. Cut bread in 2 inch cubes and set aside. In a large bowl, combine eggs, half & half, sugar, cinnamon, vanilla and salt. Whisk until completely mixed. Put one half of bread cubes in prepared dish. Top with half cream cheese cubes and half cup blueberries. Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries. Pour egg mixture over bread cubes, pressing mixture down so completely soaked by egg mixture. Cover with plastic wrap and store in a refrigerator for at least 2 hours or up to 48 hours. Preheat oven to 375 degrees. Remove plastic wrap and sprinkle casserole with sugar. Cover casserole with foil and bake for 30 minutes. Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.
Blueberry sauce:
In a small saucepan, combine sugar, water and cornstarch until simmering. Add blueberries and simmer for 10 minutes. Using a fork or whisk, slightly break up the blueberries to the desired consistency.
Cool casserole slightly and serve with blueberry sauce.
