This french toast casserole makes the perfect meal when you are going to have a bunch of people over for the holidays or another special event. This pan only serves between eight and ten people though, so if you are planning on a large crowd, you probably are going to want to double the recipe and make two pans. You could also put it all together and put it in the crockpot so that your guests can pick away at it as they get hungry.
We have this for breakfast and brunch at my house usually. My daughter has requested it for her birthday instead of cake though too!
Ingredients
Instructions
French Toast Casserole: Spray 9 X 13 inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish
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.
In mixing bowl, combine 12 eggs,1 cup milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy. Cover with foil and refrigerate overnight.
Blueberry Sauce: You can make this ahead of time and refrigerate, then warm up before serving.
Stir together 1 cup sugar and 2 Tbsp. 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.
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.
Turn heat off the blueberry sauce and stir in 1 Tbls butter. Store in plastic or glass container and refrigerate until ready to use.
The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered casserole 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.
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.
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
Alternate Sauce, I call it cheating. Take jam or preserves, whatever flavor of fruit you are using to make this. Put preserves in small sauce pan, add 1 Tbsp. cornstarch, mix until smooth, add additional fruit if desired. Warm in saucepan until smooth and thickened. Serve over the french toast, ice cream or anything else you can think of.
Apparently, some people are getting soggy results. Add milk a little at a time until milk is absorbed by bread, you don’t want it to be soggy before you bake it. If its soggy before you bake it, it will be soggy after you bake it.
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Quick Tip: Try it with fresh apples.
Thank you to Hugs And Cookies XOXO for this spectacular photo.