Blueberry French Toast casserole
- 12 slices bread, cut into 1-inch cubes
- 12 oz cream cheese, cut into small cubes
- 1 1/2 cups fresh or frozen blueberries
- 12 eggs, beaten
- 2 cups milk
- 1 lemon
- 1/3 cup maple syrup
- Blueberry Sauce
- 1 cup white sugar
- 3 tablespoons cornstarch
- 1 1/2 cups water
- 2 cups fresh or frozen blueberries
Leave your bread out for a few hours or place it on a tray at 350 degrees for about 8 minutes to slightly dry it out.
Spray a 9x13 inch baking dish. Layer half of the bread cubes in the pan and top with all of the cream cheese and 2 cups of blueberries. Top with remaining bread.
Zest and juice the lemon. In a bowl, stir together the eggs, milk and syrup until well mixed. Add the lemon zest and half of the lemon juice. Pour over the bread cubes, cover with foil and refrigerate overnight.
Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350 degrees F. Bake covered 30 minutes. Remove foil and bake an additional 30-40 minutes. Ensure the center is cooked before removing from the oven.
Sauce (note, sauce can be made ahead of time and reheated in the microwave or on the stovetop).
In a medium saucepan combine the sugar, cornstarch, water and remaining lemon juice. Bring to a boil while stirring constantly and let bubble 1 minute. Add remaining 2 cups of blueberries, reduce heat, and let simmer 10 minutes.
Pour over french toast once plated.