Overnight Blueberry French Toast Casserole

By margiekyle

Ingredients

• For the Blueberry Syrup:
• For the Blueberry French Toast Casserole
• 1 1/2 loaves French Bread, cut into cubes
• 4 ounces cream cheese
• 1 tablespoon milk
• 1/2 cup powdered sugar
• 1 cup blueberries
• 1 cup milk
• 5 eggs
• 2 teaspoons vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup maple syrup
• 1 cup cold water
• 2 tablespoons corn starch
• 1/2 cup sugar
• 1 cup blueberries

Details

Adapted from google.com

Preparation

Step 1

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, 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.

Best served immediately but can be refrigerated for two days.