Blueberry Cream Cheese french toast casserole

Stormy Stewart

By
@karlyn255

This was one of those recipes from "grandma's secrets". It was a set of recipes you get every month until you finely screamed enough. I have had it 25-30 years and never tried it. Boy was that a mistake. I made it this morning and we loved it.

The top recipe is how it comes and makes a 11x7 pan.

The bottom recipe was my smaller conversion with changes of honey, and bluesberry crasins changes and makes an 8x8 pan


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Comments:

Serves:

2-6

Ingredients

FOR LARGER CASSEROLE TO SERVE 6

4 c
day old french bread tore or cut into 3/4 inch chunks
1/3 c
raisins
3 oz
cream cheese cut into small chunks
3 large
eggs
1/2 c
maple syrup
1 Tbsp
vanilla extract
1-1/2 c
milk
2 Tbsp
sugar
1 Tbsp
cinnamon

SMALLER SIZE FOR 2-4 PEOPLE (THE WAY I MADE IT) MAKES AN 8X8 PAN

2 c
day old french bread (cut like above)
3 Tbsp
bluesberry crasins
2 oz
cream cheese (cut as above)
2 medium
eggs
1/4 c
maple syrup or honey
1 Tbsp
vanilla
3/4 tsp
cinnamon
2 Tbsp
dark brown sugar, packed
3/4 c
milk

Directions Step-By-Step

1
This is a night before recipe so make it ahead.

Spray either a 11x7 pan or a 8x8 pan depending on how much you are making.
2
Place bread chunks in the bottom of the pan, add the raisins or blue crasins and also the chunks of cream cheese.
3
beat together the egg, maple syruo or honey, sugar, cinnamon, milk, and vanilla. Pour over the bread chunks and cover with foil and set in fridge overnight.
4
Next day, preheat oven 350 degrees. Bake uncovered until pufffed and golden brown and knife comes out clean. 40-45 minutes (About 30 for the smaller casserole)

You can serve with maple syrup if you want to. We didn't it didn't need it

About this Recipe

Course/Dish: Breakfast Casseroles
Other Tags: Quick & Easy, For Kids, Healthy