Best of 2015 – No 1 – Overnight Blueberry French Toast Casserole

We finally made it to the #1 post of 2015 that you all LOVED! Is there anything better than making a breakfast the night before and waking up to an easy french toast casserole? NO! 🙂 Yesterday #2 your love for slow cooker or Crockpot meals led us to “Our Best Slow Cooker Recipes” was a loved post by you. Today this Overnight Blueberry French Toast Recipe was the most trafficked and most loved post of the year!

Here’s links to the past ‘Best Of’ Stagetecture years:

Best of 2015 – No 1 – Overnight Blueberry French Toast Casserole

Original post:

If you will be having overnight guests during the holiday season, you may want to consider this blueberry French toast recipe for breakfast. Perfect for any holiday brunch, it’s filled with fresh blueberries and topped with rich berry sauce. You can also choose to serve the blueberry sauce on the side. If strawberry is your preference, tweak the recipe to make it yours!

Total time: Preparation 15 minutes + Cooking 1 hour 15 minutes

Yields 8 servings:

Ingredients:

12 slices day old bread, cut into 1 inch cubes

8 oz. cream cheese, cut into 1 inch cubes

1 cup fresh blueberries

12 eggs, beaten

2 cups milk

1 teaspoon vanilla extract

1/3 cup maple syrup

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 tablespoon butter

Directions:

1. Lightly grease a 9*13 inch baking dish. Arrange half of the bread cubes in the dish, and top with cream cheese cubes. Sprinkle with 1 cup blueberries over the cream cheese and top it with remaining bread cubes.
2. In a large bowl, mix the eggs, vanilla extract, milk, and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator approximately 30 minutes before baking. Preheat the oven to 175 degrees C (350 degrees F).
4. Cover and bake for 30 minutes. Uncover and continue baking 25 to 30 minutes until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the cornstarch, sugar, and water. Bring to boil. Stirring constantly, cook for 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce the heat and let it simmer for 10 minutes or until the blueberries burst. Stir in the butter and pour over the baked French toast.

Creamy, gooey, and crunchy at the same time, this holiday brunch recipe will certainly have your guests talking. Leftover sauce, if any would be great on pancakes, waffles, or pound cake.  Give it a try!

For a stuffed french toast recipe on Stagetecture, click here.

See the entire year of Stagetecture’s Best Of for 2015 posts!

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