Thursday, March 21, 2013

Blueberry French Toast

We made this for Christmas morning and it was ridiculously delicious! Prepped the night before, stuck it in a cold oven and it baked up beautifully while the kids opened their presents - 

I first tried this dish at a Church potluck (Thanks Jess :)- BEST place to find awesome comfort food recipes. 


1 Loaf of French bread - cubed - Can cut off some of the crust - 
2 pkg cream cheese
- beat together with
1/3 cup powder sugar
2 -3 cups blueberries fresh or frozen (thawed)
10 eggs
3 1/2 c milk
1 tsp vanilla
1/3 c maple syrup

1 cup sugar
3 cups frozen blueberries thaw when cooking use liquid
1/2 c water
2-3T cornstarch
1T butter

Prep Casserole -
Spray cake pan with Pam - Spread 1/2 of bread cubes on bottom, layer with 1/2 blueberries, sprinkle with cinnamon and layer 1/2 cream cheese in dollops over layer. Then repeat layer. Slightly press down.
Beat together eggs, milk, vanilla, and maple syrup. Pour over bread layers. Spray foil with Pam, cover and refrigerate overnight.

Prep Syrup -
Place blueberries on low heat with sugar and water, mash them a little with potato masher after they get a little warm. Then mix corn starch and a little water add to warm berries and bring to a boil until the thickness you want. Add vanilla and butter. Can make the night before and warm up.

Next morning bake casserole for 35 min with foil on top at 350 degrees then uncover and bake another 25-30 min or until knife inserted in center comes out clean.
Add warmed syrup and enjoy! 
Peace Out Mary Wendy

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