- 6
- 15 mins
- 60 mins
Ingredients
- • 6 thick slices brioche bread or crusty Italian bread
- • 1 & 1/2 packages cream cheese, cut into cubes)
- • 1 & 1/2 cups fresh blueberries (frozen works fine, too)
- • 6 large eggs
- • 1 cup milk
- • 1 teaspoon pure vanilla extract
- • 1/3 cup pure maple syrup (not pancake syrup)
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- • SAUCE: (optional - I just add blueberries over the dish before serving))
- • 1 cup granulated white sugar
- • 2 tablespoons cornstarch
- • 1 cup water
- • 2 cups fresh (or frozen) blueberries
- • Zest of one lemon
- • 1 tablespoon butter
Preparation
Step 1
Using an "egg-based" bread will yield the best results. My second choice would be using a French bread that is stale. I don't recommend using plain white bread, but no matter what-- be sure that the bread isn't moist and fresh. Spray a 9x13-inch with non-stick spray. Cut the bread into 1-inch cubes. Put half of the bread into the pan, and then spread the cream cheese cubes and sprinkle blueberries.
Custard: Whisk eggs in a bowl, add the milk, maple syrup and vanilla. Whisk until well combined. Pour, evenly, over the bread and berry mixture. Cover with plastic wrap, and refrigerate overnight. (I set a plate on top to weight it down a bit.)
In the morning: Remove the casserole and allow to come to room temperature for about 30 minutes. Preheat the oven to 375°F. Replace the plastic wrap with aluminum foil, and bake for 30 minutes. Remove the foil, and bake for 30 minutes more-- or until it is set in the center and has a golden color.
OPTIONAL BLUEBERRY SAUCE TOPPING :
In a medium saucepan, mix the sugar and cornstarch together to evenly combine. Add the lemon zest. Add the water, while whisking (to prevent lumps). Bring to a boil over medium heat, stirring constantly. Add the blueberries (no need to thaw, if frozen), and reduce the heat to medium-low. Simmer for about 10 minutes, or so, or until the blueberries begin to pop. Keep on low heat until the casserole is ready. Remove the casserole from the oven, and top with the blueberry sauce.