Blueberry Toast Casserole (Esther Tite)

Blueberry Toast Casserole   (Esther Tite)
Blueberry Toast Casserole   (Esther Tite)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    slices of bread, cut into 1/2 inch cubes (about 8 cups), dried.

  • 2

    8-ounces pks cream cheese, cut into 3/4 cubes

  • 1

    cup fesh or frozen blueberries

  • 12

    eggs

  • 2

    cups milk

  • 1/2

    cup maple syrup

Directions

Place half of the bread cubes in the bottom of a well-buttered 3 quart baking dish. Sprinkle cream cheese cubes and blueberries over bread cubes. Arrange remaining bread cubes over blueberries. Beat eggs in a large bowl, beat in milkand 1/2 cup syrup. Pour egg mixture over bread mixture. Cover with plastic wrap and chill 2 to 24 hours. Preheat oven to 375, Remove plastic wrap and cover with foil, bake 25 minutes. Remove foil and bake 25 minutes more or until a knife inserted near the center comes our clean and topping is puffed and golden brown. Let stand 10 minutes before serving. Serve warm with syrup. Makes 8 servings. To dry bread, cut into 1/2 in. cubes, spread in a large baking pan. Bake uncovered at 300 for 10-15 min or until dry, stirring twice, cool. Note: I used 3 left over biscuits and that was 4 cups of bread so I cut the receipe in half and had 2 breakfasts out of that. It kept well in the fridge that extra day. I will try to cut it down to 2 servings the next time I make it. Full size it is good to have when the gangs all there!

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