Thursday, April 9, 2015

#14 - Overnight Blueberries & Cream French Toast Casserole

I had the makings of a Happy Easter with my Mom & Dad (The 'Rents) and The One Who Left Me for Higher Learning in town! It was so good to have all of my people under one roof (my other two peeps - The Hubs and The One Still at Home were here too, of course!).  I spent the better part of the weekend in the kitchen cookin' up a storm for The Fam... LOVED IT!!!
For Easter breakfast, we had Overnight Blueberries & Cream French Toast Casserole. As usual, I made a few changes to the recipe, like using croissants instead of bread and I added vanilla bean paste to the blueberry syrup. It was SUPER decadent! Dad said that he was pretty sure there was a law in California that stated you were only allowed to make this recipe once a year because it's too good. Tee, hee.... he's silly, but right!
Here's the recipe and know that you've been warned!

Overnight Blueberries and Cream French Toast Casserole
Recipe adapted from Cookies & Cups 
Serves 10
  • 18 slices of white bread, day old works best OR 6-8 croissants
  • 2 (8 oz) blocks Philadelphia Cream Cheese, room temperature
  • 1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)
  • ¼ cup powdered sugar
  • 10 eggs
  • 1½ cups milk
  • 2 tsp vanilla extract (OR vanilla bean paste)
  • ⅓ cup maple syrup
Blueberry Syrup
  • 1 cup granulated sugar
  • 2 Tbsp corn starch
  • 1 cup water
  • 1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)
  • 1 tsp vanilla bean paste
  • 1 Tbsp butter
  1. Spray a 9x13 pan with baking spray.
  2. Cut all the bread (croissants) into cubes. Spread half the bread in the prepared pan, pressing down slightly.
  3. In bowl of stand mixer beat cream cheese and powdered sugar together. Drop by the spoonful the cream cheese mixture evenly on the bread layer. Top with the blueberries and then the remaining bread.
  4. In a large bowl whisk together the eggs, milk, vanilla and maple syrup. Pour over the entire casserole. Cover with plastic wrap and place in the refrigerator overnight.
  5. When ready to bake, remove from the fridge 30 minutes before baking to take the chill off.
  6. Remove plastic wrap and cover with foil to bake.
  7. Bake covered at 350° for 30 minutes and then remove cover and bake an additional 25-30 minutes until center is set.
  8. Allow to cool slightly before serving.
Bluberry Syrup
  1. While the casserole is baking prepare the syrup. IN a medium saucepan combine sugar, corn starch and water. Bring to a boil, stirring occasionally. Once it's reached a boil simmer for 3-4 minutes until thickened. Add in blueberries and simmer for 10 more minutes.
  2. Remove from heat and stir in vanilla and butter.
  3. Pour syrup over entire casserole or individual portions.
Serve immediately, or cover and store for up to 2 days, reheating before serving.

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