Sunday, April 4, 2010

Blueberry French Toast Casserole

Happy Easter everyone!! I made this tasty breakfast casserole for our Easter morning. My mom has a recipe that I'm sure is similar, though I'm not sure if its the same. This was assembled the night before and cooked in the morning to save time. I halved this recipe for just my husband and my self and put it in a slightly smaller baking dish. It smelled wonderful as it cooked. Enjoy!

Blueberry French Toast Casserole From Midwest Living Recipes for All Seasons
12 slices dry white bread, cut into 1/2" cubes (about 8 cups)
2 8-oz pkg cream cheese cut into 3/4" cubes
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/2 cup pure maple syrup

Place 1/2 of the bread cubes over the bottom of a well buttered 13x9" baking dish. Sprinkle cream cheese and blueberries over bread cubes. Arrange remaining bread cubes over blueberries. In a large mixing bowl, beat eggs with a rotary beater or whisk; beat in milk and the 1/2 cup maple syrup. Carefully pour egg mixture over the bread mixture. Cover and chill in the refrigerator for 2 to 24 hours. Bake, covered, in a 375 degree oven for 25 minutes. Uncover and bake about 25 minutes more or until a knife inserted near the center comes out clean, and topping is puffed and golden brown. Let stand for 10 minutes before serving. Serve warm with blueberry-flavored syrup (optional). Makes 8 servings.

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