Blueberry Stuffed French Toast Casserole

This blueberry stuffed french toast casserole is really ideal for a larger family or when you have people visiting. The original recipe made a 9 X 13 pan, but as I modified it to fit a 9 or 10 inch square dish. The smaller version still made about 6 servings…

I also only used cream cheese in to “stuff” about half of the casserole. I just stuck with plain blueberries to “stuff” the other half of the dish so my dairy protein allergy-laden husband could eat the dish as well. (Yes, I do use milk/cream but it doesn’t seem to bother him as much when it is cooked, besides almond milk can be used instead).

Recipe: Blueberry Stuffed French Toast Casserole

Ingredients:

2/3 to 3/4 loaf of bread (unsliced or Texas toast), cubed
1 to 2 c. blueberries (fresh or frozen)
6 to 8 oz. cream cheese (optional)
6 eggs, well beaten
1/2 c. maple syrup
1 c. milk
1 c. evaporated milk or cream
1/4 to 1/2 tsp. salt (to taste)
cinnamon, to taste (optional)

Instructions:

Preheat oven to 350.
Grease or spay a 9 X 9 or 10 X 10 baking dish.
Layer half the bread on the bottom of the dish.
Spread blueberries evenly over bread in pan.
Cut cream cheese into small cubes and layer evenly over blueberries.
Place remaining bread cubes on top.
Whisk eggs, syrup, milk, cream, salt and cinnamon (if desired) until light and fluffy.
Pour egg mixture over entire pan to soak all the bread.
Bake for 40 to 45 minutes or until set and lightly browned.
Loosely cover after 30 minutes if browning too fast…be sure to uncover during last 5 minutes of baking.
Let stand 5 to 10 minutes before serving.
Serve with maple or blueberry syrup.

Notes:

Challah bread, Brioche, and some sourdough bread make a great dish.

The moisture content of the fruit can influence the texture of the final product.

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