Blueberry French Toast Casserole

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Book Description

Call it a one-pot, a casserole, or a hot dish, no one can deny the convenience and satisfaction these traditional meals provide! Whether you've had a late night at work, or have limited ingredients and finicky kids, the mighty casserole is the answer to the grumbling in everyone's tummy. From the authors of the best-selling 101 Things to do with a Slow Cooker and 101 More Things to do with a Slow Cooker comes the sixth book in this million-copy-selling series - 101 Things to do with a Casserole!

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101 Things To Do With A Casserole

Authors: Janet Eyring, Stephanie Ashcraft

Date: July 2005

ISBN: 1586858238

Publisher: Gibbs Smith

Spiral-bound

ORDER/INFO

Blueberry French Toast Casserole
Recipe from: 101 Things To Do With A Casserole
by Janet Eyring, Stephanie Ashcraft
Cookbook Heaven at Recipelink.com

Servings:

1 (20 ounce) loaf bread, cubed
1 (8 ounce) package cream cheese, cubed
1 cup fresh or frozen blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla
1/3 cup maple syrup
powdered sugar

Place half the bread cubes in a greased 13x9-inch pan. Layer cream cheese cubes evenly over bread. Sprinkle blueberries over top. Cover with the remaining bread cubes.
In a large bowl, whisk eggs, milk, vanilla, and syrup. Drizzle egg mixture evenly over bread. Cover and refrigerate 2 hours or overnight.
Preheat oven to 350 degrees.
Cover pan and bake 30 minutes. Uncover and bake 25—30 minutes more, or until center is firm and top is golden brown.
Lightly dust casserole with powdered sugar. Serve with blueberry or maple syrup.

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