Blueberry French Toast Casserole for Brunch – or Dinner?

Blueberry French Toast Casserole for Brunch – or Dinner?

Blueberry French Toast Casserole for Brunch – or Dinner?

 

Did you have a good Easter?  We did!  We had my sister’s family and my mom over for brunch and here’s the spread we laid out:

Blueberry French Toast Casserole for Brunch: Buffet

 

Yeah, I know. It was a lot of food. Everybody brought something, so it all added up.

After we ate, the kids, two of whom are truly no longer kids, were forced to carry on the tradition of an Easter egg hunt. Somehow they can’t manage to find the Ranch dressing in the fridge when it’s right in front of their noses, but were able to find 20 masterfully hidden eggs in two shakes of a bunny’s tail.

Every year our very own Easter miracle occurs.

One of the dishes I served was a blueberry french toast casserole. I’ve been making it for the last 20 years or so, and just love it. It’s like a blueberry, cream cheese bread pudding, and it’s especially delicious with the blueberry butter sauce that you spoon on top. It’s easy to make, but you have to be certain to put it together the night before since the bread has to soak and absorb the custard.

This is how you make it.

Recipe courtesy of: allrecipes.com

Serves 10

Ingredients:

Directions:
 
Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Don’t fret. The cream cheese sort of mellows out so you aren’t left biting into a big tangy square of it.
IMG_7212

 

Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. My sous chef, Spencer, offered to help, and it was wonderful to have an extra set of hands.

 

Blueberry French Toast Casserole for Brunch: Adding the blueberries and second layer of bread

 

In a large bowl, mix the eggs, milk, vanilla extract, and syrup.  (Do you see who’s sheepishly photobombing in the bottom corner? Is that an oxymoron?)

 

Blueberry French Toast Casserole for Brunch: Stirring the custard - my sous chef, Spencer

 

Pour over the bread cubes. Cover, and refrigerate overnight. When you get done pouring the egg mixture in the pan, push down any pieces of bread that might be dry and sticking out of the egg mixture to ensure that every piece is saturated.

 

Blueberry French Toast Casserole for Brunch: Pouring the custard

 

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees.

Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

 

IMG_7267

 

In a medium saucepan, mix the sugar, cornstarch, and water.

 

Blueberry French Toast Casserole for Brunch: Making the blueberry butter sauce

 

Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries.

 

Blueberry French Toast Casserole for Brunch: Making the blueberry butter sauce

 

Reduce heat, and simmer 10 minutes, until the blueberries burst. Bursting blueberries are messy. There’s really no way to get around it. But boy, are they worth the mess!

 

Blueberry French Toast Casserole for Brunch: Making the blueberry butter sauce

 

Stir in the butter, and spoon over the baked French toast. I let folks decide how much they want by serving it on the side.

 

Blueberry French Toast Casserole for Brunch: Finished casserole and sauce

 

I love the uniqueness of this dish and, of course, the flavor.  Super yummy!  It’s also really versatile since it’s fantastic warm or cold. 

And here’s the printable version. 

Blueberry French Toast Casserole for Brunch!

Serves 10
Cook time 1 hour, 15 minutes
A delectable blueberry, maple and vanilla bread pudding for brunch.

Ingredients

  • 12 thin slices day-old bread (cut into 1-inch cubes)
  • 16oz cream cheese (2 pkgs.) (cut into 1-inch cubes)
  • 1 cup fresh blueberries
  • 12 eggs (beaten)
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup fresh blueberries
  • 1 tablespoon butter

Directions

Step 1
Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
Step 2
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Step 3
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
Step 4
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
Step 5
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast. Thin it out with a little more water if needed.

 

Wouldn’t this, along with a plate of sausage patties and a pitcher of OJ, be a fun “breakfast for dinner” option? 

Cover photo courtesy of: www.hammertown.com

Written by Becky


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2 Comments
  • Debbie says:

    Your Easter spread looks fantastic! By the way, I brought the grape salad you had posted a while ago and it was quite the hit! Thank you for another great idea!


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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