Blueberry Surprise French Toast Casserole

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12  slices dry white bread, cut into 1/2-inch cubes (about 8 cups)
2  8-ounce packages cream cheese, cut into 3/4-inch cubes
1  cup fresh or frozen blueberries
12   eggs
2  cups milk
1/2  cup maple syrup or maple-flavored syrup, Blueberry-flavored,  maple,  or 
  maple-flavored syrup

Place half of the bread cubes over the bottom of a well-buttered 13x9x2-inch baking dish (3-quart rectangular). Sprinkle cream cheese and blueberries over bread cubes. Arrange remaining bread cubes over blueberries.
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 and chill in the refrigerator for 2 to 24 hours.
Bake, covered, in a 375 degree F oven 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-flavored or maple syrup. Makes 8 servings. 

*Note: To dry bread slices: Arrange bread in a single layer on a wire rack; cover loosely and let stand overnight. Or cut bread with 1/2-inch cubes; spread in a large baking pan. Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool.  Prep: 20 minutes.  Chill: 2 hours.  Bake: 25 minutes.   Makes 8 servings.

Source: Midwest Living

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