Blueberry French Toast Casserole

Blueberry French Toast Casserole

  • 12 slices day-old bread, cut in 1-inch cubes
  • 2 8-oz cream cheese cut the size of sugar cubes
  • 1 16 oz package frozen blueberries, divided
  • 12 eggs
  • 2 cups milk
  • 1/3 to 1/2 cup honey

  • Grease 9 by 13 inch baking dish. 
  • Place half bread cubes in the bottom. 
  • Distribute cream cheese cubes evenly over the bread. 
  • Top with half of the frozen blueberries, approximately 1 1/2 cups and cover with remaining bread.
  • In large bowl whisk together eggs, milk and honey. 
  • Pour over the bread mixture coating all the bread cubes. Do not stir. Cover and chill overnight. 
  • Preheat oven to 350. Bake covered for 45 minutes. 
  • Uncover and bake 25-30 minutes until puffed in the middle and golden brown.

Blueberry Sauce

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup cold water
  • Other half bag frozen blueberries
  • 1 tablespoon butter or margarine

In saucepan combine sugar and cornstarch. Mix well dry so that sauce isn't lumpy. Add water and bring to a boil over medium heat. Boil, stirring constantly until mixture becomes clear, about 3 minutes. Stir in blueberries and butter. Reduce heat and simmer until blueberries burst, 8-10 minutes. Serve warm over French Toast.