Wednesday, April 20, 2011

Blueberry French Toast Casserole

• 12 slices white bread, crusts removed
• 2 8-oz. pkgs. cream cheese
• 1 cup fresh or frozen blueberries, thawed
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup or other syrup

Cut bread into 1-in cubes; place half in a greased 13 x 9 x 2-inch baking dish.

Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

Serves 6 to 8

by: heidiho

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