This blueberry french toast casserole is my family’s favorite. We only have it for Easter and Christmas morning! Every time I make this, the kids get SO excited! I usually pair it with something savory (like my Eggs Benedict quiche,) some fresh fruit, and bacon or sausage. It’s a huge crowd pleaser!
Blueberry French Toast
- 1 9x13 casserole dish
- 1 loaf French bread
- 8 ounces cream cheese
- 12 eggs
- 2 cups milk
- 1/2 cup maple syrup
- 1 cup blueberries
- 1/2 cup buttermilk
- 1 cup sugar
- 1 tsp baking soda
- 1/2 cup butter
- 1 tsp vanilla
- 1 tsp Karo syrup
- Preheat oven to 350 degrees.
- Butter a 9x13 casserole dish.
- Rip apart the French bread into bite-sized pieces and layer in the casserole dish. Depending on the size of your bread, you may not need to use the entire loaf. I use about 3/4 loaf. You will want a lot of bread, but not so much that it is overflowing.
- Crack eggs in a large mixing bowl. Then, add milk and maple syrup. Whisk everything together.
- Next, cut up (or pull apart) cream cheese into chunks and place on top of the bread, making sure to evenly disperse them. Then, do the same with the blueberries. Finally, add egg mixture to the casserole.
- Cover the dish with aluminum foil and place in the oven for 30 minutes. After 30 minutes, uncover and continue cooking for another 30 minutes.
- While the casserole is cooking, begin your syrup. Add buttermilk, sugar, baking soda, butter, vanilla and Karo syrup to a small pot. Whisk everything together and bring to a boil. Once it begins to boil, turn it off and remove from heat.
- Once your casserole is done, add the syrup. Enjoy!