Blueberry Cream Cheese French Toast Casserole

Blueberry Cream Cheese French toast casserole

Since I am sharing some of my easy breakfast dishes, I have to share the one I made yesterday.  This is so good.  I serve it with my chunky blueberry syrup, but you can serve it with maple syrup if you choose.  So easy to throw together and so yummy.  It’s like having dessert for breakfast.

12 slices of challah bread (I use homemade.  The recipe is on my blog)

2 (8 oz.) packages of cream cheese, room temperature

1 cup blueberries, fresh or frozen

12 large eggs

1 cup milk

1/3 cup honey (when I am out of honey, I use maple syrup)

Spray or butter a 9 x 13 inch baking pan.  Cut or tear bread into cubes and arrange in bottom of pan.  Cut up cream cheese into 1 inch cubes.  Drop these cubes over the top of the bread.  Sprinkle the blueberries over the top.  In a mixing bowl, combine eggs, milk and honey.  Pour egg mixture, a little at a time, over the bread until the mixture is soaked up but the bread is not soggy.  Cover with foil and refrigerate overnight.  When ready to bake, pull the pan from the refrigerator and allow to sit on the counter about 20 minutes to take the chill off.  Preheat the oven to 350 degrees.  Place the covered pan into the over and bake about 30 minutes.  Uncover and bake another 25-30 minutes until top is golden brown.  The center should be set.  While the casserole is baking, make the sauce.

Chunky Blueberry Sauce

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 cup blueberries, fresh or frozen

1 tablespoon butter

Stir together the cornstarch and sugar in a medium saucepan.  Add water and stir until smooth.  Stir well and make sure all the cornstarch is broken down or it will be lumpy.  Heat to boiling and stir 2-3 minutes until thickened.  Add blueberries and simmer 8 minutes stirring occasionally until the berries begin to burst.  Do not let all of them burst.  Turn heat off and stir in butter gently.  Serve warm sauce over the casserole.

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