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Blueberry French Toast Casserole
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Servings:
*9x13 pan makes 12 servings |
6 |
12 |
18 |
24 |
30 |
36 |
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Ingredients: |
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Bread;
cut into
1-inch
cubes |
6 slices |
12 slices |
18 slices |
24 slices |
30 slices |
36 slices |
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Cream
cheese; cut into 1/2-inch cubes |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Blueberries; fresh or frozen |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
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Eggs;
beaten |
6 |
12 |
18 |
24 |
30 |
36 |
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Milk |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Vanilla
Extract |
1/2 t. |
1 t. |
1 1/2 t. |
2 t. |
2 1/2 t. |
1 T. |
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Maple
syrup |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1 1/4 C. |
1 1/2 C. |
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Blueberry sauce: |
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Sugar |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
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Cornstarch |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. +
1 T. |
1/4 C. +
2 T. |
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Water |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
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Blueberries; fresh or frozen |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
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Butter |
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.
Comments:
This is SO good! Great for special breakfasts and
great as warmed leftovers too.
<<<<<<<
Go to the July/August 2002 Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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This
page was last updated on
Monday, August 04, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.
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