Blueberry French Toast Casserole
- 12 slices dry white bread cut into 1/2" cubes (about 8 cups)
- 2 8oz packages cream cheese, 3/4" cubes
- 1 c fresh or frozen blueberries
- 12 eggs
- 2 cups milk
- 1/2 cup maple syrup
- 1. Place half of the bread cubes over the bottom of a well-buttered 13/9 baking dish. Sprinkle cream che3ese and blueberries over bread cubes. Arrange remaining bread cubes over blueberries.
- 2. IN a large mixing bowl, beat eggs with a rotary beater; beat in milk and the 1/2 cupsyrup. Carefully pour egg mixture over the bread mixture. Cover and chill in the refrigerator for 2 to 24 hours.
- 3. Bake, covered in a 375 oven for 25 minutes. Uncover and bake about 25 minutes more or till a knife inserted near the center comes out clean, and topping is puffed and golden brown. Let stand for 10 minutes before serving. Serve warm with syrup.
This recipe is a personal recipe added by blgrwy and has not been tested or endorsed by MyRecipes.
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Blueberry French Toast Casserole Recipe at a Glance
- COURSE: Breakfast/Brunch