This French toast casserole features golden slices of our homemade English muffin bread (use whatever leftover bread you have on hand!) enriched with a blend of eggs, milk, and cream cheese, highlighted by blueberries, maple syrup, and hints of cinnamon and vanilla. It’s delicious and it reheats beautifully. It’s a great use for leftover bread like baguette. And you can assemble this dish the night before it’s baked, making it a great choice serving at a brunch celebration.
1 lb. medium-diced bread cubes (We like to use our English muffin or challah bread, but by all means use what you have on hand!)
6 ounces cream cheese
8 eggs, beaten
1 1/2 cups milk
1.5 teaspoons vanilla
3/4 tablespoon ground cinnamon
1/2 c. maple syrup
1 cup fresh blueberries
Maple syrup for serving
1. Butter a large baking dash. Ours is 8 x 12, or approximately three quarts.
2. Blend eggs, milk, 1/2 cup syrup, vanilla and cinnamon in a large bowl.
3. Place bread cubes in bowl.
4. Pinch off big pieces of cream cheese and add them to the bowl with bread.
5. Add blueberries and turn them softly into the mixture–we don’t want them to burst. Use fresh blueberries in the summer when they’re in season. But frozen berries are a fine swap. If using frozen blueberries, add them to the casserole while still frozen (do not thaw). This helps prevent the berries from coloring the entire casserole.
6. Pour liquid mixture over bread and lightly toss.
7. Pour mixture into large baking dish (ours is 8 x 12), and cover first with parchment (to keep all the yummy melty bits from sticking to the foil) and then aluminum foil.
8. Bake at 350 for 30 minutes covered, and 10 minutes uncovered.
Serve with more maple syrup. Enjoy! XOXO