Sunday Breakfast PDF Print E-mail
Written by Lisa M Eng   
Sunday, 22 May 2011 10:23

 

A friend of mine posted this recipe and I just had to try it.  One look at the pic and I was sold :D  I substituted fresh strawberries for blueberries, just because that's what I had in the fridge.  Since there were only 2 of us eating this, I did cut the recipe in half and had plenty leftover.  If you like sweet stuff, you must try this.  We had it for breakfast, but it would also be yummy as a dessert.  Enjoy Kiss

 

BLUEBERRY CREAM CHEESE FRENCH TOAST

Ingredients

12 slc bread, any kind
2 pkg 8 oz - cream cheese, room temperature (I used fat free)
1 c blueberries, fresh or frozen (I used strawberries)
12 lg eggs
1 to 2 c milk, add a little at a time until milk is absorbed by bread
1/3 c maple syrup or honey (I used maple syrup)
BLUEBERRY SAUCE
1 c sugar
2 Tbsp cornstarch
1 c water
1 c blueberries, fresh or frozen
1 Tbsp butter

 

Directions

1) French Toast Casserole:
    Spray 9 X 13 inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish.
 
2) Cut up cream cheese into 1 in cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
 
3) In mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy (VERY IMPORTANT NOT TO OVER-USE THE EGG MIXTURE).  Cover with foil and refrigerate overnight.
 
4) Blueberry Sauce:
    You can make this ahead of time and refrigerate, then warm up before serving.
 
5) Stir together 1 cup sugar and 2 Tbls cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
 
6) Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
 
7) Turn heat off the blueberry sauce and stir in 1 Tbls butter. Store in plastic or glass container and refrigerate until ready to use.
 
8) The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered cassrole in a 350 degree oven and bake for 30 minutes. Then     uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
 
9) While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
 
10) Prep time:
     30 min to put everything together
     8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture.
     Cook time: 1 hour
 
Here's the link to the official recipe:  http://www.justapinch.com/recipe/robann/blueberry-cream-cheese-french-toast-casserole/breakfast-casserole?source=fork_FB_blueberry_french_toast

 

Last Updated on Sunday, 22 May 2011 10:39
 


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