Overnight blueberry French toast casserole gives you a company-worthy breakfast without the morning scramble to get it on the table.
ingredient
- 12 slices day-old white bread, crusts removed
- 2 packages (8 ounces each) cream cheese
- 1 cup fresh or frozen blueberries
- 12 large eggs, lightly beaten
- 2 cups 2% milk
- 1/3 cup maple syrup or honey
- 1 cup sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1 cup fresh or frozen blueberries
- 1 tablespoon butter
Directions
- Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.
- Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean.
- Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.
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