Overnight blueberry/strawberry french toast casserole
- Number of Servings: 6
Ingredients
For the Blueberry French Toast Casserole1 1/2 loaves French Bread, cut into cubes4 oz. cream cheese1 tablespoon milk1/2 cup powdered sugar1/2 cup blueberries1/2 cup strawberries1 cup milk5 eggs2 teaspoons vanilla extract1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/4 cup maple syrupFor the Blueberry Syrup1 cup cold water2 tablespoons corn starch1/2 cup sugar1 cup blueberries
1. Spray an 8-x-8 inch casserole dish with nonstick spray.
2. Spread half of the French Bread cubes in an even layer over the bottom of the casserole dish.
3. Mix together cream cheese, 1 tbs milk, and powdered sugar until well combined. Mixture should be somewhat thick and not watery. Add more powdered sugar if mixture seems too thin. Pour over bread cubes and sprinkle with blueberries.
4. Add remaining bread cubes over the top.
5. Combine 1 cup milk, eggs, vanilla, cinnamon, nutmeg and syrup. Pour mixture over bread cubes and sprinkle with additional blueberries. Cover with foil and refrigerate overnight.
6. Remove casserole from fridge 30 minutes before baking. Preheat oven to 375 degrees F and bake covered for 45 minutes. Remove foil and bake for another 30 minutes or until the center is set.
7. During the last 10 minutes of baking time, prepare the blueberry syrup. In a small saucepan, combine cold water, corn starch and sugar. Heat mixture and bring to a simmer. Add blueberries and continue simmering for 10 minutes. Serve casserole with warm syrup immediately.
Serving Size: 1/6
2. Spread half of the French Bread cubes in an even layer over the bottom of the casserole dish.
3. Mix together cream cheese, 1 tbs milk, and powdered sugar until well combined. Mixture should be somewhat thick and not watery. Add more powdered sugar if mixture seems too thin. Pour over bread cubes and sprinkle with blueberries.
4. Add remaining bread cubes over the top.
5. Combine 1 cup milk, eggs, vanilla, cinnamon, nutmeg and syrup. Pour mixture over bread cubes and sprinkle with additional blueberries. Cover with foil and refrigerate overnight.
6. Remove casserole from fridge 30 minutes before baking. Preheat oven to 375 degrees F and bake covered for 45 minutes. Remove foil and bake for another 30 minutes or until the center is set.
7. During the last 10 minutes of baking time, prepare the blueberry syrup. In a small saucepan, combine cold water, corn starch and sugar. Heat mixture and bring to a simmer. Add blueberries and continue simmering for 10 minutes. Serve casserole with warm syrup immediately.
Serving Size: 1/6
Nutritional Info Amount Per Serving
- Calories: 447.9
- Total Fat: 4.4 g
- Cholesterol: 181.5 mg
- Sodium: 452.5 mg
- Total Carbs: 79.6 g
- Dietary Fiber: 2.4 g
- Protein: 17.5 g
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