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Blueberry French Toast Casserole
1 loaf (20 ounces) bread, cubed
1 package (8 ounces) cream cheese, cubed
1 cup fresh or frozen blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla
1/3 cup maple syrup
Place half the bread cubes in a greased 9 x 13-inch pan. Layer cream cheese cubes evenly over bread. Sprinkle blueberries over top. Cover with the remaining bread cubes.
In a large bowl, whisk eggs, milk, vanilla, and syrup. Drizzle egg mixture evenly over bread. Cover and refrigerate 2 hours or overnight.
Preheat oven to 350 degrees. Cover and bake 30 minutes. Uncover and bake 25-30 minutes more, or until center is firm and top is golden brown. Lightly dust the top of the casserole with powdered sugar. Serve with blueberry or maple syrup. Makes 6 servings.