This is a fantastic recipe. When friend told me she was making it, I thought I would enjoy a typical baked french toast. Oh no. It had the perfect amount bread versus blueberries in it. And hello, pillows of cream cheese all in the mix. The sauce is extremely nessesary, so please do not skip that part! I liked placing a few fresh blueberries on the plate as well for the tri-blueberry effect, baked, burst, and fresh. Please try this when you are having company. The recipe will not disappoint!
Blueberry French Toast
Courtesy of Crissy Noel
- 12 slices white bread, crusts removed
- 1.5 packages (12 ounces) cream cheess
- 1 cup fresh or frozen blueberries, thawed
- 12 eggs
- 2 cups half and half
- 1/3 cup maple syrup or other syrup
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/3 cup water
- 2 cups fresh or frozen blueberries
- 2 tablespoons butter
Cut the bread into 1 inch cubes; place half in a greased baking dish.
Cube the cream cheese and sprinkle over the bread. In a separate bowl whisk the eggs. Add the milk and syrup. Add the remaining bread and blueberries. Pour the egg mixture over the bread. Cover and chill for eight hours or overnight.
Preheat the oven to 350 degrees. The next day remove the casserole from the fridge for 30 minutes. Cover with foil and bake for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.
While the casserole is cooking, make the sauce. In a saucepan, combine sugar and cornstarch. Add water. Bring to a boil over medium heat until thickened, stirring constantly. Add the blueberries and reduce heat. Simmer until blueberries burst, about 8-10 minutes. Stir in butter until melted. Serve with French toast.
Serves 6 to 8.