Blueberry French Toast Casserole

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.