French Toast Casserole
Baked French toast casserole is absolutely delicious to eat in the morning for breakfast or brunch, and your family will love it! It's filled with fresh blueberries, cream cheese, and sweet soft bread. You'll be adding this recipe to your breakfast collection after the first bite!
Servings: 6 servings
Calories: 870kcal
Ingredients
for the casserole:
- 16 slices bread dry stale
- 16 oz cream cheese
- 1 cup blueberries
- 12 large eggs
- 2 cups milk
- ⅓ cup maple syrup
for the sauce:
- 1 cup sugar
- 2 tablespoon cornstarch
- 2 cups water separated
- 1 cup blueberries
- 1 tablespoon butter
Instructions
Preparations:
- Cut the bread into cubes.
Cooking instructions
- Spray a 9" x 13" baking dish or casserole dish and layer half of the bread cubes on the bottom, followed by the cream cheese, blueberries, and the remaining bread cubes.
- Mix the egg, milk, and maple syrup in a large bowl, then pour the egg mixture over the bread. Press down on the bread with a spoon so that the egg mixture completely covers the bread.
- Cover the baking dish with plastic wrap and place it in the fridge overnight.
- Remove the baking dish from the fridge 30 minutes before baking and preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Remove the plastic wrap, cover with aluminum foil, and bake the French toast casserole for 30 minutes. After 30 minutes, remove the foil, and bake for another 30 minutes, or until set and golden brown.
- While the baked French toast is cooking, make the blueberry sauce by mixing the sugar, cornstarch, and 1 cup of water in a saucepan. Set the saucepan over medium-high heat and bring the pan to a boil for 3 minutes.
- Add the other cup of water and the blueberries, mixing to incorporate the sauce, then bring the heat to a simmer for 10 minutes to allow the blueberries to go soft and infuse the sauce.
- Stir in the butter and serve it warm over the freshly baked French toast casserole.
Recipe Notes
No stale bread.
If you don't have stale bread, you can dry out the bread by leaving it out on a baking sheet overnight or toasting it in a 350-degree Fahrenheit (180 degree Celsius) oven for 10 minutes.
Time.
If you don't have time to let the casserole sit overnight, you can let it sit for at least 2 hours so that the bread has time to soak up the egg mixture.
Creamier egg mixture.
If you want a really rich and decadent casserole, you can substitute half-and-half or heavy cream for the milk in the recipe.