Parenthood, Life, Kids, Working Mom

The Wife Hat: I made Blueberry French Toast Casserole and it was good

Nothing compares to Vanilla-Crusted French Toast (recipe here) but this is still very tasty.  For Ryan’s birthday, I baked Blueberry French Toast.  You can prepare it the night before and then stick in the oven that morning.  Saves time (which I love). 

Next time, I might make my cream cheese a spread versus cubes and try it with Challah bread.  Assuming it cooks the same.  Enjoy! 

1.  Place half of the bread cubes over the bottom of a well-buttered 3-quart rectangular baking dish.  Sprinkle cream cheese and blueberries over bread cubes.  Arrange remaining bread cubes over blueberries. 

2.  In a large mixing bowl beat eggs with a rotary beater; beat in milk and the 1/2 cup syrup.  Carefully pour egg mixture over the bread mixture.  Cover dish with plastic wrap and chill for 2 to 24 hours. 

3.  Preheat oven to 375 degrees F. Remove plastic wrap and cover dish with foil.  Bake for 25 minutes.  Uncover and bake about 25 minutes more or until a knife inserted near the center comes out clean, and topping is puffed and golden brown.  Let stand for 10 minutes before serving.  Serve warm with blueberry-flavor or maple syrup. 

Tip! 

To dry bread slices, arrange bread in a single layer on a wire rack; cover loosely and let stand overnight.  Or cut bread into 1/2-inch cubes; spread in a large baking pan.  Bake, uncovered, in a 300 degrees F oven for 10 to 15 minutes or until dry, stirring twice; cool. 

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