Tuesday, November 27, 2012

french toast casserole with blueberries and cream cheese

Based on this recipe, with some fairly substantial modifications. I've made it once with the blueberry sauce and once without, and I think it's actually better with just plain maple syrup on top.

You could make this right before eating it, of course, but letting it sit overnight helps everything meld together.

  • A loaf and a half of challah (the best way) or a substantial amount of any kind of bread
  • One package cream cheese (you can use reduced fat, but the regular kind melts better)
  • A pint of fresh blueberries or a few handfuls of frozen
  • 8 eggs
  • 1/2 to 1 c milk
  • 1/2 c maple syrup
  • dash of vanilla
  • dash of cinnamon
Grease a 9x13 glass baking dish.

Cut the cream cheese into little squares.

Tear the bread into bite-sized pieces and layer them in the dish with the cream cheese and blueberries, distributing things somewhat evenly.

Whisk together the eggs, milk, syrup, vanilla and cinnamon. Pour it over the casserole a little at a time, making sure it's absorbed. You might have a little extra, but stop at the first sign of egg puddles.

Cover with foil and refrigerate overnight.

In the morning, preheat the oven to 350 and bake covered for half an hour. Remove the foil and bake for another 20-25 minutes until everything is toasty brown and all the eggs are fully cooked through.

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