If you love berries, you are absolutely going to love this dish. I have even been known to throw in some raspberries as they also give such a nice juiciness to this breakfast dish. I absolutely love the fact that it has so many different textures and flavors due to the variety of berries plus the base of bread underneath. Yum!
Check out what our friends over at Flavor Mosaic had to say about this dish:
“I decided to make an amazing overnight breakfast casserole with fresh blueberries and strawberries and real maple syrup that would be perfect for feeding a crowd for a holiday breakfast or brunch… It is super easy to make this delicious Blueberry Strawberry French Toast Casserole.”
Ingredients
12 slices day-old French or Italian bread, cut into 1-inch cubes
2 (8 ounce) packages Philadelphia cream cheese, cut into 1 inch cubes (Can use light)
1 cup fresh blueberries, rinsed and drained
½ cup fresh strawberries, sliced
Custard
12 eggs, beaten
2 cups McArthur milk
2 teaspoons McCormick vanilla extract
⅓ cup Aunt Jemima maple syrup
Blueberry Sauce
1 cup water
1 cup Domino white sugar
2 tablespoons Rumford cornstarch
1 cup fresh blueberries
1 tablespoon Land O’ Lakes butter
Instructions
Spray a casserole dish or 9×13 baking dish with cooking spray. Arrange half the bread cubes in the dish, and top with Philadelphia cream cheese cubes. Sprinkle 1 cup blueberries and 1 cup strawberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, McArthur milk, McCormick vanilla extract, and Aunt Jemima syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, mix the Domino sugar, Rumford cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the Land O’ Lakes butter, and pour over the baked French toast
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Quick Tip: If you are not a fan of the blueberries, just make it with strawberries and top with bananas after it comes out of the oven. It is delicious as well.
Thank you to Flavor Mosaic for this great recipe.
