Blueberry French Toast

Susan Dillard's Note:

I got this recipe from a good friend and have fixed it several times, it is always a big hit. Notes: Prep time is actual hands on time, it needs to sit overnight and take out of refrigerator 30 min. before baking. I have fixed this without cubing bread and it works fine. Also, you may wish to decrease cream cheese to 1 package instead of two. I have fixed it both ways. I think 1 package is plenty.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 12 slices day-old white bread, crusts removed, cut into 1-inch cubes
• 2 (8 ounce) packages cream cheese
• 1 cup fresh blueberries or 1 cup frozen blueberries
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup or 1/3 cup honey

SAUCE

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup blueberries
• 1 tablespoon butter

Directions:

1. Place half of bread cubes in greased 9"x13" baking dish (enough to thoroughly cover bottom of baking dish).
2. Cut cream cheese into 1-inch cubes; place over bread.
3. Top with blueberries and remaining bread.
4. Beat eggs, milk, syrup or honey together and pour over bread.
5. Cover and chill 8 hours or overnight.
6. Remove from refrigerator 30 minutes before baking.
7. Cover and bake at 350 for 30 minute. Uncover and bake 25-30 minute more or until golden brown and the center is set.
8. In saucepan, combine sugar and cornstarch; add water.
9. Bring to a boil; boil 3 minutes, stirring.
10. Stir in blueberries; reduce heat.
11. Simmer 8 to 10 minutes or until berries burst.
12. Stir in butter until melted.

Reviews

[Cheri Lee]

My family loves this! Because it is so decadent, we only make it for special occasions. I use french bread instead of white sandwich bread for a thicker texture. And of course, I always make extra sauce! (The sauce is great on ice cream too!)

[LonghornMama]

Good! My oldest son especially enjoyed this, and it was easy to heat up leftovers (I froze some, too) for easy breakfasts. Thanks for sharing the recipe!

[rohanlori]

This was not as good as I'd hoped it would be. I took it to church for a special breakfast and while most people seemed to like it, no one reallly loved it. The blueberry syrup got most of the compliments. The only thing I did differently was to add a small amount of cinnamon and ginger to the egg mixture before pouring it over the bread, and I doubled the syrup. I felt the casserole was very bland and needed the entire (doubled) syrup mixture poured over it to make it sweet enough. If I make this again, I will definitely sweeten the cream cheese.