Description
Swoons!
Ingredients
- FOR THE CASSEROLE:
- 1 loaf Whole Wheat French Bread, Sliced And Cubed
- 8 ounces, weight Cream Cheese
- 8 ounces, weight White Chocolate Cream Cheese Indulgence From Philadelphia
- 1 cup Fresh Blueberries
- 12 whole Eggs
- 2 cups Milk
- ¼ cups Maple Syrup Or Honey
- FOR THE BLUEBERRY SAUCE:
- ½ cups Sugar (scant)
- 2 Tablespoons Cornstarch
- 1 cup Water
- 1 cup Fresh Blueberries
- 2 Tablespoons Butter
Preparation
Preheat oven to 350 F. Spray a 9×13 pan with non-stick spray and arrange cubed French bread in your baking dish. Cut the cream cheese into 1 inch cubes. Sprinkle it throughout the French bread cubes. Open the Cream Cheese Indulgence and plop it around as well. Sprinkle 1 cup of blueberries over the top.
In a mixing bowl, combine 12 eggs, 2 cups milk and 1/4 cup maple syrup or honey. Pour this mixture over the bread and cream cheese. Cover with foil.
Bake at 350 F for 30 minutes covered and then bake for an additional 15-30 minutes uncovered. The middle should be set and the bread, golden brown.
For the sauce:
Stir together sugar and cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Heat to boiling and stir 2-3 minutes until thickened. Add 1 cup blueberries and simmer 8-10 minutes, stirring occasionally. Turn heat off and stir in the butter. Serve the sauce warm over the French toast casserole.
Enjoy!
*This can be made ahead and put in the fridge overnight, unbaked. Bake as directed the next morning. Just heat up blueberry sauce before serving.
