Description
A make-ahead breakfast casserole with custard-soaked bread, cream cheese, and blueberries, topped with homemade blueberry sauce.
Ingredients
Scale
- 12 slices day-old bread, cut into 1-inch cubes
- 2 (8 ounce) packages cream cheese, cut into 1-inch cubes
- 1 cup fresh blueberries
- 12 large eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
- 1 cup white sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1 cup fresh blueberries
- 1 tablespoon butter
Instructions
- Lightly grease a 9×13-inch baking dish. Arrange half 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 casserole from the refrigerator 30 minutes before baking. Preheat oven to 350°F (175°C).
- Bake covered for 30 minutes. Uncover and bake until center is firm and surface is lightly browned, 25 to 30 minutes.
- For the sauce, mix sugar, water, and cornstarch in a saucepan. Bring to a boil, stirring constantly, 3 to 4 minutes.
- Stir in blueberries, reduce heat to low, and simmer until berries burst, about 10 minutes. Stir in butter.
- Serve casserole with warm blueberry sauce.
Notes
- Use stale bread for better texture.
- Let casserole sit at room temperature before baking for even cooking.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 240mg
Keywords: overnight french toast, blueberry french toast, make-ahead breakfast, holiday brunch, christmas breakfast