Blueberry French Toast Casserole | Be Careful, This is Ridiculous!
This is getting to be a problem. There’s no redeeming breakfast left in this breakfast. Do NOT attempt on a diet. If you want healthy for brunch… go ahead, click away from this recipe.
Please. Just top this with Whip Cream and call it DESSERT for BREAKFAST. Cuz that’s exactly what it is.
Our Church schedule changed to afternoons this year… and I’ve been secretly searching and testing to produce the best Sunday morning breakfast.
Don’t tell my kids I’m experimenting on them!
Overnight Blueberry French Toast Casserole
Otherwise known as… OH MY HECK! Is THAT really for BREAKFAST Mom? We LOVE you!
CASSEROLE – Night Before
- A loaf of day-old bread, cut into cubes – I used white bread
- 1 & a 1/2 package cream cheese, cut into cubes (or 12 oz)
- 1 cup fresh or frozen blueberries — I used frozen, worked fabulously
- 2 cups milk
- 12 eggs, beaten
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup — I didn’t use anything fancy, just store bought, store brand
TOPPING – Next Morning while Baking
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh or frozen blueberries — again I used frozen
Spray a 13×9 inch pan with cooking spray. Layer half of the bread in the bottom of the pan. Spread the cream cheese bits around on top of the bread. Evenly sprinkle 1 cup blueberries over the bread and cream cheese. Then top with the rest of the bread.
In a large mixing bowl beat the milk, eggs, vanilla and maple syrup till well combined. Pour carefully over the bread and blueberries. The pan will be pretty full by this point. Cover with tin foil and refrigerate overnight.
The next morning turn the oven on to 350 degrees, while it heats up, remove the dessert I mean… casserole from the fridge keeping the tin foil on. When the oven is hot, place the casserole in the oven and time for 45 minutes. Remove the tin foil and bake another 15 minutes. The bread become a nice golden hue and the whole thing will puff up quite a bit. The center should be firm when it’s done.
While the casserole is baking— start making the topping.
Okay let’s just call it “Pie Filling”. Because. It totally is.
In a medium sized, heavy bottomed pan (or whatever kind of sauce pan you own), add 1 cup cold water, 2 TBLSPOONS corn starch and 1 cup of sugar. Cook on high, whisking till it comes to a boil. It will thicken about like a pie filling consistency. Let it boil gently on Med. High for 2-3 minutes. Then turn it down to medium and add 1 cup of blueberries.
Keep stirring and watch the magic happen. It goes from a whitish looking syrup to a deep purple-blue once the berries begin to burst a little bit. It’s time to taste test it at this point (don’t burn yourself) but WHOA… I was all? Who knew nirvana was this easy to stir up?
Let the blueberry topping simmer on low 10 minutes or until the casserole is done.
Pour the topping over the French Toast once it’s out of the oven. And if you’re up for Whip Cream at this point… BE MY GUEST. It’s still super hot for a while so let it cool for kiddos.
I don’t know how to tell you how amazing this was. The cream cheese and blueberry topping with the bread/toasted thing going on? Like cheesecake and stuffed French toast rolled into the most divine Sunday Brunch in the WORLD. Amen to that!
Strawberry Hint for Spring
Shhh I have a secret. Last night I made the same topping except I used fresh Strawberries since they are all over my grocery stores lately. And all we did was use it to top store bought angel food cake and then whip topping. Everyone begged for a second piece and when I finally got a chance to sit down and taste it, I cried.
I’m wondering what else I can make this topping/pie filling um… – NECTAR out of? Peaches? Fresh Raspberries? Infuse it with herbs maybe? Rosemary? Basil?
Let’s DO THIS!