Top Recipes

Italian Chicken

Italian Chicken

80%
Read More
Ginger Turmeric Vanilla Cookies

Ginger Turmeric Vanilla Cookies

80%
Read More
Almond Butter Sticks

Almond Butter Sticks

80%
Read More
Easy Caprese Chicken

Easy Caprese Chicken

80%
Read More
Best French Onion Chicken

Best French Onion Chicken

80%
Read More
Mushroom Stroganoff (vegetarian)

Mushroom Stroganoff (vegetarian)

80%
Read More

Best Blueberry & Cream Cheese French Toast Casserole

81/100 by 540 users
Best Blueberry & Cream Cheese French Toast Casserole

IngredientsFor Casserole

  • 1 large loaf french bread – about 8 cups day old is best
  • 8 eggs
  • 2 1/2 cups half and half
  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries or frozen blueberries that have been tossed in 1 tablespoon of flour to keep them from bleeding
  • 1 8 oz package cream cheese light or regular cubed. (for easier cutting put in freezer for 15 minutes)
  • 1/4 cup raw sugar for sprinkling on top optional

Blueberry Sauce

  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups blueberries

Instructions

  1. Butter a 9 x 13 casserole dish.
  2. Cut french bread into 2 inch cubes and set aside.
  3. In large bowl combine eggs half and half sugar cinnamon vanilla and salt. Whisk until completely mixed.
  4. Put one half of bread cubes in prepared dish.
  5. Top with half cream cheese cubes and half cup of blueberries.
  6. Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.
  7. Pour egg mixture over bread cubes. Pressing mixture down so completely soaked by egg mixture.
  8. Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.
  9. Preheat oven to 375 degrees.
  10. Remove plastic wrap and sprinkle casserole with raw sugar.
  11. Cover casserole with foil and bake for 30 minutes.
  12. Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.
  13. Cool slightly and serve with blueberry sauce.
  14. Blueberry Sauce
  15. In small saucepan combine sugar water and cornstarch until simmering.
  16. Add blueberries and simmer for 10 minutes. Using a fork or whisk slightly break up the blueberries to desired consistency.
  17. Cool slightly before serving or store in refrigerator for up to 3 days.

This article and recipe adapted from this site

Share This:

More from Recipes

Pork Chops That Melt In Your Mouth

Pork Chops That Melt In Your Mouth

91%
Read More
Simple And Sweet Cherry Pie Bars Recipe

Simple And Sweet Cherry Pie Bars Recipe

67%
Read More
Raw Carob Chocolates

Raw Carob Chocolates

64%
Read More
Iced Honey Lavender Lattes

Iced Honey Lavender Lattes

95%
Read More
Easy Chicken Spinach & Artichoke Lasagna

Easy Chicken Spinach & Artichoke Lasagna

88%
Read More
Crock-pot Chicken And Dumplings

Crock-pot Chicken And Dumplings

62%
Read More
Blood Orange & Ginger Boston Sour

Blood Orange & Ginger Boston Sour

64%
Read More
Blue Ribbon Carrot Sheet Cake

Blue Ribbon Carrot Sheet Cake

85%
Read More
Crispy Chicken With Creamy Italian Sauce And Bowtie Pasta

Crispy Chicken With Creamy Italian Sauce And Bowtie Pasta

91%
Read More
Best Recipe Vegan Curry Ramen

Best Recipe Vegan Curry Ramen

65%
Read More
Best Recipe Chicken Francese

Best Recipe Chicken Francese

78%
Read More
Rice Krispie Caramel Marshmallows

Rice Krispie Caramel Marshmallows

98%
Read More
Chicken Marinade

Chicken Marinade

77%
Read More
Best Szechuan Chicken Recipe

Best Szechuan Chicken Recipe

90%
Read More
Dill Pickle Chicken Salad Sandwiches

Dill Pickle Chicken Salad Sandwiches

52%
Read More
Easy Sesame Chicken And Broccoli

Easy Sesame Chicken And Broccoli

68%
Read More
Creamy Coconut Lentil Curry

Creamy Coconut Lentil Curry

60%
Read More
Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

58%
Read More