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Blueberry French Toast Breakfast Casserole

Author Jack Pasquill

Ingredients

  • 2-3 cups blueberries
  • 2 cups milk
  • 1/3 cup maple syrup
  • 1/2 cup sugar
  • 1 Baguette cut in 1 inch pieces
  • 2 8 oz bars cream cheese cut in 1 inch pieces
  • 10 eggs
  • Blueberry pancake syrup

Instructions

  • Grease a larger than 9x13x3 casserole dish, add cubed baguette, blueberries & cream cheese.
  • Beat eggs, milk, sugar & maple syrup together, pour over baguette, cheese and berries.
  • Cover and refrigerate overnight.
  • Take out of fridge 60 minutes before baking.
  • Pre-heat oven to 35Bake at 350 for 90 minutes or until cream cheese is melted or lightly browned.
  • Slice and serve with blueberry pancake syrup.

Notes

March 2014