Blueberry Strawberry French Toast Casserole Recipe
User Reviews
4.1
Blueberry Strawberry French Toast Casserole Recipe
Description
The recipe uses cubed day-old French or Italian bread layered in a casserole dish with cream cheese cubes, fresh blueberries, and sliced strawberries. A custard made of beaten eggs, milk (almond milk used here), vanilla extract, and maple syrup is poured over the layered bread and fruit, then refrigerated overnight to allow the bread to soak thoroughly.
Baked covered and then uncovered, the casserole develops a lightly browned surface with a firm center. The accompanying blueberry sauce is prepared separately by cooking sugar, water, cornstarch, and blueberries until the berries burst and the sauce thickens, finishing with butter for richness. This sauce adds a vibrant, fruity complement.
This dish suits a brunch or breakfast setting and can be prepared ahead. The overnight soak melds flavors and ensures a custardy texture throughout. Baking uncovered at the end allows a slight crisping of the top, balancing the soft interior.
Ingredients
French Toast
- 12 lices bread cut into 1-inch cubes, day-old, French or Italian
- 2 cream cheese 8 ounce packages, cut into 1 inch cubes, can use light
- 1 cup blueberries rinsed and drained, fresh
- 1/2 cup strawberry sliced, fresh
Custard
- 12 egg beaten
- 2 cups milk I used Almond Milk
- 2 teaspoons vanilla extract
- 1/3 cup maple syrup
Blueberry Sauce
- 1 cup water
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup blueberries fresh
- 1 tablespoon butter
Instructions
- Spray a casserole dish or 9x13 baking dish with cooking spray. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries and 1/2 cup strawberries over the cream cheese, and top with remaining bread cubes.
- In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
- Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
- Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
- In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 205mg | 68% |
| Sodium | 284mg | 12% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 144mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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