Description
A great breakfast for company, a baby shower, bridal shower or just because. It’s a make-ahead, pop-in-the-oven-on-a- busy-morning kind of breakfast. Tastes even better as a left over, if you’re lucky enough to have left overs. Give it a try, you won’t regret it!
Ingredients
- FOR THE CASSEROLE:
- 1 loaf Bread, Dried And Cubed
- 8 ounces, weight Cream Cheese
- 1 bag (14 Oz. Size) Frozen Blueberries, Divided
- 12 whole Eggs
- 2 cups Milk
- ⅓ cups Maple-flavored Syrup
- _____
- FOR THE SYRUP:
- Remaining Bag Of Blueberries
- 1 cup Water
- 1 cup Sugar
- 2 Tablespoons Cornstarch
Preparation
Grease a 9X13 pan.
Allow bread to dry out overnight, or you can speed this up by placing in a low temperature oven making sure not to brown the bread. Once it’s dried out, then cut into cubes (with or without crust). Place bread cubes in greased pan. Dot top of bread with chunks of cream cheese, try to space the chunks evenly. Spread about 1/2 – 3/4 cup blueberries on next.
In a bowl, beat eggs, milk and maple syrup together. Pour over bread cubes, cream cheese and blueberries, making sure to saturate the bread.
At this point you can place in fridge overnight or bake it right away. I prefer the fridge method, it gives the bread time to soak up all the egg mixture.
Bake at 350 degrees F for 30 minutes covered with aluminum foil then remove the foil and cook for 30 minutes uncovered. The edges will look golden brown and the center will be set up when done. Use a fork inserted into center to pull apart to see if it is set up.
For the blueberry syrup:
Use the remaining bag of frozen blueberries – dump into a sauce pan. Add 1 Cup water to the blueberries. Cook over medium heat until warmed. Add 1 Cup sugar. Next, take the 2 Tablespoons corn starch- mix this with a little water to avoid lumps – then add to the syrup mixture. Stir all together in sauce pan and bring to a slow boil/simmer. Allow to simmer until it becomes thick and the sugar dissolves.
Pour syrup over sliced Blueberry French Toast and serve.
