Whenever there’s a holiday lurking around the corner, my thoughts turn to decadence on the plate. What can I make that will tasty, easy to pull together, and knock everyone’s socks off in the process? So with Easter peeking it’s head around the corner, I naturally though of a sweet, fantastically-delicious, and oh so simple to prepare Blueberry French Toast Casserole.
This has been a favorite in my family for many years, thanks to a personal chef friend of mine who was willing to share. Of course, I’ve tweaked it, and changed it, and made it just that much more delectable. Did I mention that you can even make it the day ahead? Boo-yah! Give it a whirl, and try not to lick the plate.
Blueberry French Toast Casserole
1 loaf challah bread or King’s Hawaiian bread, cut into 1” cubes
1-8 oz. cream cheese, cut into small cubes
2 cups blueberries, fresh or frozen
8 large eggs
1 ½ cups milk
½ cup pure maple syrup
4 tablespoons butter, melted
¼ teaspoon salt
Lightly butter a 9”x13” baking dish. Layer ½ of the bread cubes in the bottom of the baking dish. Place the cream cheese on top of the bread cubes, then spread half of blueberries on top of the cream cheese. Top with remaining bread cubes, then sprinkle with remaining blueberries. Set aside.
In a large bowl, beat eggs until just slightly foamy. Add milk, maple syrup, melted butter, and salt, then stir well to combine. Allow to rest in the refrigerator for two hours or overnight.
Preheat oven to 350-degrees. Cover casserole with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 5-10 minutes, or until the center is set. The casserole will deflate slightly when it comes out of the oven—don’t panic.
Serve with real maple syrup on the side.