Blueberry & Cream Cheese French Toast Casserole

An overnight breakfast or brunch casserole that comes together quickly along with an easy recipe for Blueberry syrup!

Prep time: 20 minutes

Cook time: 1 hour

Total time: 1 hour 20 minutes

Ingredients:

For Casserole

• 1 large loaf french bread – about 8 cups day old is best
• 8 eggs
• 2 1/2 cups half and half
• 1/3 cup sugar
• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 cup fresh blueberries or frozen blueberries that have been tossed in 1 tablespoon of flour to keep them from bleeding
• 1 8 oz package cream cheese, light or regular cubed. (for easier cutting put in freezer for 15 minutes)
• 1/4 cup raw sugar for sprinkling on top optional

Blueberry Sauce

• 1 cup water
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2 cups blueberries

Instructions:

1. First of all. Butter a 9 x 13 casserole dish.
2. Next step is, Cut french bread into 2 inch cubes and set aside.
3. Next step is, In large bowl, combine eggs, half and half, sugar, cinnamon, vanilla and salt. Whisk until completely mixed.
4. Put one half of bread cubes in prepared dish.
5. Top with half cream cheese cubes and half cup of blueberries.
6. Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.
7. Pour egg mixture over bread cubes. Pressing mixture down so completely soaked by egg mixture.
8. Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.
9. Preheat oven to 375 degrees.
10. Remove plastic wrap and sprinkle casserole with raw sugar.

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