Looking for a breakfast that’s both effortless and indulgent? This Blueberry & Cream Cheese French Toast Casserole is your holiday morning solution. Prepped the night before, this crowd-pleaser combines fluffy French toast layers with juicy blueberries and creamy pockets of cheese, all topped with a light, golden-baked crust. Pop it in the oven the next morning for a warm, fragrant breakfast that everyone will love. Perfect for busy holiday mornings or gatherings, this casserole lets you relax and savor the season without the fuss.
Casserole Ingredients:
· 12 Eggs
· 1 Loaf Brioche Bread
· 2 ½ Cups Whole Milk
· 1 Block Cream Cheese
· 1/3 Cup Maple Syrup
· 1 Tablespoon Vanilla
· 1 Teaspoon Cinnamon
· 1 ½ Cups Blueberries
Blueberry Sauce Ingredients:
· 1 Cup Blueberries
· 1 Cup Sugar
· 1 Cup Water
· 2 Tablespoons Corn Starch
· 3 Tablespoons Butter
Directions:
Lightly grease a 9x13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes.
Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.
Whisk eggs, milk, vanilla extract, and syrup together in a large bowl; pour over the bread cubes. Cover and refrigerate overnight.
Remove the casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F. Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until the center is firm and the surface is lightly browned, about 25 to 30 minutes. Test with a knife to make sure the casserole is not wet in the middle to ensure it is cooked all the way through.
Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, for 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.
Serve and Enjoy!
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