Breakfast & Brunchcookiesandcups5.0
Overnight Blueberries and Cream French Toast Casserole
serves 10
👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
- saucepan
📝 Preparation Steps
1
Spray a 9×13 pan with baking spray.
2
Cut all the bread in the cubes. Spread half the bread in the prepared pan, pressing down slightly.
3
In bowl of stand mixer beat cream cheese and powdered sugar together. Drop by the spoonful the cream cheese mixture evenly on the bread layer, spreading if desired. (Spreading this is a little difficult, but I prefer it). Top with the blueberries and then the remaining bread.
4
In a large bowl whisk together the eggs, milk, vanilla and maple syrup. Pour over the entire casserole. Cover with cling wrap and place in the refrigerator overnight.
eggs10
5
When ready to bake, remove from the fridge ⏱️ 30 minutes before baking to take the chill off.
6
Remove Cling Wrap and cover with foil to bake.
7
Bake covered at 350° for ⏱️ 30 minutes and then remove cover and bake an additional ⏱️ 25-30 minutes until center is set.
8
Allow to cool slightly before serving.
9
Blueberry Syrup
10
While the casserole is baking prepare the syrup. In a medium saucepan combine sugar, corn starch and water. Bring to a boil, stirring occasionally. Once it’s reached a boil simmer for ⏱️ 3-4 minutes until thickened. Add in blueberries and butter and simmer for 10 more minutes.
corn starch2 Tbspwater1 cupbutter1 Tbsp
11
Pour syrup over entire casserole or individual portions.
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