Blueberry Stuffed French Toast Casserole


By Eileen Goltz,

Assemble this yummy Blueberry Stuffed French Toast Casserole the night before, put into the refrigerate and the next morning, pop it into the oven. So easy and your family, or guests, will be delighted with the results.


12 slices bread
2 (8-ounce) packages cream cheese
2 cups fresh or frozen blueberries
10 eggs
1/3 cup maple syrup
2 cups milk

1 cup water
2 tablespoons cornstarch
1 cup sugar
2 cups fresh or frozen blueberries
1 tablespoon butter
1/2 teaspoon cinnamon
Whipped cream (optional)


Cube the bread. Spray bottom of 13 x 9-inch glass baking dish with vegetable spray and place half the bread cubes in the pan.

Cube the cream cheese and put on top of the bread. Distribute blueberries over the cream cheese. Place remaining bread over blueberries. Beat the eggs; add maple syrup and milk. Pour mixture over the bread and cream cheese. Place plastic wrap over the dish and refrigerate overnight.

Bake casserole, covered with foil, in the middle of a preheated 350-degree oven for 30 minutes. Remove foil and bake another 30 minutes or until it is puffed and golden. Let it sit about 10 minutes before slicing and plating.

Sauce: Cook the water, cornstarch, sugar and 1 cup of the blueberries until it thickens. Add remaining 1 cup of blueberries, butter and cinnamon. Pour sauce over the individual portions. Top with whipped cream, if desired.


Yield: Makes 8 to 12 servings

Recipes: Dairy Dishes, Casserole, Brunch/Breakfast, Kosher

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