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Overnight blueberry French Toast Casserole


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  • 12 slices day-old bread, cut into 1-inch cubes (Italian bread works best I have found)
  • 2 (8oz.) packages cream cheese, cut into 1 inch cubes
  • 1 cup fresh or frozen blueberries
  • 12 eggs, beaten
  • 2 cups milk
  • 1 tsp. vanilla
  • 1/3 cup maple syrup
  • 1 cup sugar
  • 2 TBS cornstarch
  • 1 cup water
  • 1 cup fresh or frozen blueberries
  • 1 TBS butter


Servings 16
Adapted from


Step 1

1. Lightly grease a 9 x 13 inch baking dish.
2. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes
3. In a large mixing bowl, mix the eggs, milk, vanilla, and syrup. Pour this mixture over the bread cubes. Press down the cubes a bit to sort of soak them and make them "French toast-like". Cover tightly and refrigerate overnight.
4. Remove the bread cube mixture from the refrigerator about 30 minutes before baking.
5. Preheat the oven to 350 degrees.
6. Cover, and bake 30 minutes. Uncover, and continue baking 25-30 minutes, until center is firm and surface is lightly browned. Enjoy warm!
7. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries.
8. Reduce heat, and simmer 10 minutes, until the blueberries begin to burst. Stir in the butter, and pour over the baked French toast. Enjoy!


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