Baked French Toast Casserole with Blueberry Topping
by mamahahn
This is a great make-ahead dish for brunch. Serve the blueberries on the side, or provide maple syrup as an alternative.
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INGREDIENTS
- -- Casserole --
- 1 loaf White bread ; cubed
- 8 ounces Light cream cheese ; softened
- 1/3 cup Sugar
- 1/2 teaspoon Cinnamon
- 10 large Eggs
- 1/2 cup Maple Syrup
- 1 cup Milk
- 1/4 cup Butter ; melted
- -- Blueberry Topping --
- 1 cup Sugar
- 5 tablespoons Cornstarch
- 1 cup Water ; boiling
- 2 cups Blueberries ; fresh or frozen
- 1 tablespoon Lemon juice ; (could use up to 2 T. if you like it more tart)
INSTRUCTIONS
Prepare casserole ingredients for assembly:
* Spray a 9x13 baking dish with nonstick spray.
* Cut loaf of bread up into 1-2" cubes. You can use whatever variety of bread you prefer.
* Cut cream cheese into small cubes.
* Combine 1/3 c. sugar and 1/2 tsp. cinnamon in a small bowl.
* Whisk together eggs, 1/2 c. maple syrup, and milk in a larger bowl.
* Melt the butter or margarine.
To assemble, spread 1/2 of the bread cubes into the bottom of the prepared pan. Distribute small cubes or pinches of cream cheese over the top. Sprinkle surface with 1/2 of the cinnamon/sugar mixture. Add remaining bread cubes over the top. Carefully pour the egg/syrup/milk mixture over the top, doing your best to moisten most of the bread. Pour the melted butter over the top. Cover the surface with plastic wrap and press down gently to make sure egg mixture is distributed throughout. Chill for at least two hours, or preferably overnight.
When ready to bake, preheat oven to 350 degrees. Remove plastic wrap and sprinkle remaining cinnamon/sugar mixture over the surface. Bake at 350 degrees for 40-50 minutes, until golden brown and center is set.
While the casserole is baking, make the blueberry topping. In a medium heavy saucepan, mix 1 c. sugar and cornstarch until thoroughly combined. Add boiling water, then heat to boiling over medium heat, stirring constantly. Boil for a couple of minutes until begins to thicken, then add blueberries. Continue stirring constantly until mixture is bubbly and thick. Remove from heat and stir in lemon juice.
Notes: I just used store brand white bread for this, but it would be good with other kinds. Serve warm with blueberry topping on the side, and also have maple syrup on the side. This would also be good with pecans!
NOTES
mamahahn
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (159g) | ||
| Recipe Makes: 15 Servings | ||
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| Calories: 247 | ||
| Calories from Fat: 113 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.6g | 17 % | |
| Saturated Fat 5.6g | 28 % | |
| Monounsaturated Fat 4.1g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 299.6mg | 92 % | |
| Sodium 221.5mg | 8 % | |
| Potassium 178.9mg | 5 % | |
| Total Carbohydrate 23.7g | 7 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 23g | ||
| Protein 10.7g | 15 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 247
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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