As long as we’re on a Saturday morning breakfast roll here (no pun intended) – how ’bout one of those delightful overnight recipes for French Toast? This recipe will feed a crowd, which is great with the holidays looming just around the corner. As a casserole cooked breakfast dish, it travels nicely to grandma’s house for Thanksgiving morning when you are helping out in the kitchen or Christmas morning when the kids are opening up their stockings.
Be it family gathering for Thanksgiving or over the Christmas Holidays, this is a great start to the morning. It just pops with color, flavor and delight. In our house, Blueberries and Christmas Morning have always gone hand-in-hand. Blueberry muffins; blueberry pancakes or blueberry waffles – you get the idea. What I really like about this particular blueberry breakfast is that most of the prep work is done the night before. Just make the syrup in the morning while the toast is baking. (I suppose you could cheat a little and buy blueberry syrup . . .)
Overnight Blueberry French Toast Casserole With Blueberry Syrup
French Toast Casserole
12 slices day-old bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
Lightly grease a 9×13 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.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
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.
While toast is baking, make syrup.
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
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. Use a fork to mash berries, leaving some more or less whole. If a smoother syrup is desired, pour into a blender and puree. Return syrup to the saucepan over low heat before continuing.
Stir in the butter, and pour over the baked French toast.