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Blueberry French Toast Bake

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PREP TIME
15 min
COOKING TIME
55 min
TOTAL TIME
580 min
SERVINGS
10 servings
Breakfast Brunch
Blueberry French Toast Bake
Ingredients
  • 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
  • 1 cup white sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 cup fresh blueberries
  • 1 tablespoon butter
Instructions
1
Gather all necessary components for the dish.
2
Begin assembling the casserole by lightly coating a 9x13-inch baking vessel with cooking spray. Fill half of the dish with bread cubes and then place cream cheese cubes on top.
3
Add a layer of blueberries over the cream cheese, followed by the remaining bread cubes. In a separate container, whisk eggs, milk, vanilla extract, and syrup until they are fully incorporated; pour the mixture over the bread cubes. Cover the dish with plastic wrap and refrigerate it overnight.
4
About 30 minutes prior to baking, remove the casserole from the refrigerator. Preheat your oven to 350 degrees F (175 degrees C).
5
Bake the casserole in a preheated oven, covered with aluminum foil, for 30 minutes. Remove the foil and continue baking until the center is firm and the surface is lightly browned, approximately 25 to 30 minutes.
6
Meanwhile, prepare the blueberry sauce by mixing sugar, water, and cornstarch in a medium-sized saucepan; bring the mixture to a boil while stirring constantly, for 3 to 4 minutes. Add blueberries and reduce the heat to low; simmer until all the blueberries have burst, approximately 10 minutes. Stir in butter.
7
Serve individual portions of the casserole on plates and drizzle warm syrup over the top.