Friday, May 10, 2013

Baked Blueberry French Toast with Blueberry Syrup

Blueberry French Toast
As shared by Mari @ Once Upon a Plate (
1 loaf French bread, sliced and cut into 1 inch cubes
2  (8 ounce packages) cream cheese, cut into 1 inch cubes (I use 1 package)
1 cup fresh blueberries, rinsed
12 large eggs
1/3 cup maple syrup
2 cups milk

Grease or spray with cooking oil a 13" x 9" baking pan.  
Place half the bread cubes evenly in the pan.  Scatter cream cheese over bread and then scatter blueberries over all.  Arrange remaining bread cubes over the top.  In a large bowl, combine eggs, syrup and milk.  Pour over bread mixture.  Cover and chill overnight.
Next day, bake casserole at 350 degrees for 30 minutes, covered with foil.  Remove foil after 30 minutes and cook for 30 more minutes, until puffy.    While casserole bakes, make Blueberry Syrup.* 
Top blueberry casserole with some of the Blueberry Syrup, and pass the rest at the table.

Blueberry Syrup
1 cup sugar (I use about 3/4 cup sugar)
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter
In a small saucepan, combine the sugar, cornstarch and water over medium heat.  Cook 5 minutes until thickened, stirring.  Add 1 cup blueberries and simmer, stirring for 10 minutes.  Add butter and blend.
*You can make the blueberry syrup one to two days ahead if you desire, refrigerate until
serving time.(Best served warm.)


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