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Best Blueberry & Cream Cheese French Toast Casserole

58/100 by 123 users
Best Blueberry & Cream Cheese French Toast Casserole

IngredientsFor Casserole

  • 1 large loaf french bread – about 8 cups day old is best
  • 8 eggs
  • 2 1/2 cups half and half
  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries or frozen blueberries that have been tossed in 1 tablespoon of flour to keep them from bleeding
  • 1 8 oz package cream cheese light or regular cubed. (for easier cutting put in freezer for 15 minutes)
  • 1/4 cup raw sugar for sprinkling on top optional

Blueberry Sauce

  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups blueberries

Instructions

  1. Butter a 9 x 13 casserole dish.
  2. Cut french bread into 2 inch cubes and set aside.
  3. In large bowl combine eggs half and half sugar cinnamon vanilla and salt. Whisk until completely mixed.
  4. Put one half of bread cubes in prepared dish.
  5. Top with half cream cheese cubes and half cup of blueberries.
  6. Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.
  7. Pour egg mixture over bread cubes. Pressing mixture down so completely soaked by egg mixture.
  8. Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.
  9. Preheat oven to 375 degrees.
  10. Remove plastic wrap and sprinkle casserole with raw sugar.
  11. Cover casserole with foil and bake for 30 minutes.
  12. Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.
  13. Cool slightly and serve with blueberry sauce.
  14. Blueberry Sauce
  15. In small saucepan combine sugar water and cornstarch until simmering.
  16. Add blueberries and simmer for 10 minutes. Using a fork or whisk slightly break up the blueberries to desired consistency.
  17. Cool slightly before serving or store in refrigerator for up to 3 days.

This article and recipe adapted from this site

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