Jan 012004
 
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This is SO good! Great for special breakfasts and great as warmed leftovers too.

Blueberry_Casserole
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Recipes

1

2

3

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5

6

Servings

6

12

18

24

30

36

Ingredients
Bread; cut into 1-inch cubes

6 slices

12 slices

18 slices

24 slices

30 slices

36 slices

Cream cheese; cut into 1/2 inch cubes

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Blueberries; fresh or frozen

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Eggs; beaten

6

12

18

24

30

36

Milk

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Vanilla

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Maple syrup

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Blueberry Sauce
Sugar

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Cornstarch

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Water

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Blueberries; fresh or frozen

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Butter or margarine

1/2 T.

1 T.

1-1/2 T.

2 T.

2-1/2 T.

3 T.

Assembly Directions:
Spray treat or grease a baking dish. Arrange half of the bread cubes in the dish. Top with cream cheese cubes. For each recipe, sprinkle 1/2 C. blueberries over the cream cheese. Top with the remaining bread cubes.

In a large bowl, mix the beaten eggs, milk, vanilla extract and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions.

Freezing and Cooking Directions:
Cover the pan loosely with plastic wrap and place inside a labeled one or two gallon freezer bag. Remove excess air, seal and freeze.

To serve, thaw if frozen (takes about 12-14 in refrigerator). Remove the casserole from the refrigerator about 30 minutes before baking. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned.

For sauce, in a medium saucepan mix the sugar, cornstarch and water. Bring to a boil. Stirring constantly cook 3-4 minutes. Mix in the remaining blueberries (1/2 C. per recipe). Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter and pour over the baked French toast casserole.

Nutritional Info:
Per Serving: 411 Calories; 20g Fat (44.1% calories from fat); 12g Protein; 46g Carbohydrate; 1g Dietary Fiber; 232mg Cholesterol; 337mg Sodium.
Exchanges: 1 Grain (Starch); 1 Lean Meat; 3-1/2 Fat; 1-1/2 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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