Blueberry Surprise French Toast Casserole Recipes

BLUEBERRY FRENCH TOAST

Steps:

• 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.

BLUEBERRY SURPRISE FRENCH TOAST CASSEROLE

Steps:

• Place half of the bread cubes over the bottom of a well-buttered 13x9x2-inch 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, beat in milk and the 1/2 cup 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 oven for 25 minutes.
• Uncover and bake about 25 minutes more or till 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 or maple syrup.
• NOTE: To dry bread slices, arrange bread in a single layer on a wire rack, cover loosely and let stand overnight.
• Or cut bread into 1/2-inch cubes, spread in a large baking pan.
• Bake, uncovered in a 300 oven for 10 to 15 minutes or till dry, stirring twice, cool.

BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Cut bread into 1-inch cubes; place half in greased (I use pam) 9x13 inch baking dish.
• Cut cream cheese into 1-inch cubes; place over bread.
• Top with blueberries and remaining bread.
• In a large bowl, beat eggs, milk, and syrup- mix well.
• Pour over bread mixture, sprinkle with cinnamon.
• Cover and chill 8 hours (I've done it for 24 before) or overnight.
• Remove from fridge 30 minutes before baking.
• Cover and bake at 350°F for 30 minutes.
• In a saucepan, combine sugar, cornstarch, add water.
• Bring to boil over medium neat; boil for 3 minutes stirring constantly.
• Stir in blueberries; reduce heat.
• Simmer for 8-10 minutes or until berries have burst.
• Stir in butter until melted.
• Uncover and bake for 30 more minutes or until golden brown and the center is set.

BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Remember you need to refrigerate for at least 2 hours or overnight.
• Place half the bread cubes in a greased 9x13-inch pan. Layer cream cheese cubes evenly over bread. Sprinkle blueberries over top. Cover with the remaining bread cubes.
• In a bowl, whisk eggs, milk, vanilla and syrup. Drizzle mixture evenly over bread. Cover and refrigerate 2 hours or overnight.
• Preheat oven to 350 degrees. Cover and bake 30 minutes. Uncover and bake 25-30 minutes more, or until center is firm and top is golden brown. Lightly dust casserole with powered sugar.