Looking for an easy breakfast casserole? Try this baked french toast casserole with blueberries and cream cheese.
Mandy from Mandyland tweeted me this sweet french toast casserole recipe for me to try.
You know how when you go to a bed and breakfast, they make a fancy schmancy, yummy, rich, fattening brunch dish?
This is that recipe.
It is DELISH. And again, I made it the afternoon of Christmas Eve and popped it in the oven while kids were opening presents on Christmas Day!
I’m really psyched to have TWO new great brunch dishes in my repertoire. Sigh…
Make this and the strata from yesterday on New Year’s Day. One is sure to help a hangover. If nothing else, a food coma will ensue to distract you from your headache.
Blueberry Cream French Toast Casserole (recipe from Mandy of Mandyland)
1 loaf Texas toast or french toast bread, cut into cubes
8 ounces cream cheese, slightly softened
1/3 cup granulated sugar
1 1/2 cups fresh or frozen (thawed and drained) blueberries, tossed lightly with flour
8 large eggs
1 1/2 cups milk
3/4 cup maple syrup
1 teaspoon vanilla extract
6 tablespoons butter, melted
Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Layer one half of bread cubes in baking dish.
Cream together sugar and cream cheese and drop by teaspoonfuls over bread. Layer blueberries over cream cheese. Cover blueberries with remaining bread. Sprinkle generously with cinnamon.
Mix remaining ingredients and pour over bread; press bread with spatula to help soak up mixture. Cover and refrigerate overnight.
Bake at 350 degrees F for 45 to 50 minutes.