Title

Source

From Laughing Spatula

Ingredients

Casserole

Serving Ingredient Notes
1 loaf Bread Large ~ 8 cups; day old is best
8 whole Eggs  
2.5 cups Half and half Can substitute non-dairy creamer mixed with non-dairy milk
1/3 cup Sugar  
2 tsp Cinnamon  
2 tsp Vanilla extract  
1/2 tsp Salt  
1 cup Blueberries Avoid frozen, if possible
8 oz Cream cheese Cubed - put in freeze for 15 minutes to make it easier to cut
1/4 cup Sugar OPTIONAL

Sauce

Serving Ingredient Notes
1 cup Water  
1/2 cup Sugar  
2 tbsp Cornstarch  
2 cups Blueberries Avoid frozen, if possible

Instructions

  1. Butter a 9 x 13 casserole dish.
  2. Cut french bread into 2 inch cubes and set aside.
  3. In large bowl, combine eggs, half and half, sugar, cinnamon, vanilla and salt. Whisk until completely mixed.
  4. Put one half of bread cubes in prepared dish.
  5. Top with half cream cheese cubes and half cup of blueberries.
  6. Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.
  7. Pour egg mixture over bread cubes. Pressing mixture down so completely soaked by egg mixture.
  8. Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.
  9. Preheat oven to 375 degrees.
  10. Remove plastic wrap and sprinkle casserole with raw sugar.
  11. Cover casserole with foil and bake for 30 minutes.
  12. Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.
  13. Cool slightly and serve with blueberry sauce.
  14. Blueberry Sauce
    1. In small saucepan, combine sugar, water and cornstarch until simmering.
    2. Add blueberries and simmer for 10 minutes. Using a fork or whisk, slightly break up the blueberries to desired consistency.
    3. Cool slightly before serving or store in refrigerator for up to 3 days.