Ingredients
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12
-
2
-
1
-
12
-
2
-
1/3
-
-
1
-
2
-
1
-
-
-
-
-
Directions
Blueberry French Toast,I got this recipe from a good friend and have fixed it several times, it is always a big hit. Notes: Prep time is actual hands on time, it needs to sit overnight and take out of refrigerator 30 min. before baking. I have fixed this without cubing bread and it works fine. Also, you may wish to decrease cream cheese to 1 package instead of two. I have fixed it both ways. I think 1 package is plenty.,Good! My oldest son especially enjoyed this, and it was easy to heat up leftovers (I froze some, too) for easy breakfasts. Thanks for sharing the recipe!,This was not as good as I’d hoped it would be. I took it to church for a special breakfast and while most people seemed to like it, no one reallly loved it. The blueberry syrup got most of the compliments. The only thing I did differently was to add a small amount of cinnamon and ginger to the egg mixture before pouring it over the bread, and I doubled the syrup. I felt the casserole was very bland and needed the entire (doubled) syrup mixture poured over it to make it sweet enough. If I make this again, I will definitely sweeten the cream cheese.
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Steps
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1
Done
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Place Half of Bread Cubes in Greased 9"x13" Baking Dish (enough to Thoroughly Cover Bottom of Baking Dish). |
|
2
Done
|
Cut Cream Cheese Into 1-Inch Cubes; Place Over Bread. |
|
3
Done
|
Top With Blueberries and Remaining Bread. |
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4
Done
|
Beat Eggs, Milk, Syrup or Honey Together and Pour Over Bread. |
|
5
Done
|
Cover and Chill 8 Hours or Overnight. |
|
6
Done
|
Remove from Refrigerator 30 Minutes Before Baking. |
|
7
Done
|
Cover and Bake at 350 For 30 Minute. Uncover and Bake 25-30 Minute More or Until Golden Brown and the Center Is Set. |
|
8
Done
|
in Saucepan, Combine Sugar and Cornstarch; Add Water. |
|
9
Done
|
Bring to a Boil; Boil 3 Minutes, Stirring. |
|
10
Done
|
Stir in Blueberries; Reduce Heat. |
