When you have weekend guests, it’s very easy to get so caught up on what you’re serving for dinner that you forget about the morning after – with hungry visitors! So, with the holidays rapidly approaching, and many of us having out-of-town guests, I thought I’d share this delicious breakfast dish with you, courtesy of Cat Mandell, here in Boerne, Texas. The best part of this dish is that it can be put together the night before. Then, an hour before your guests come down to the breakfast table, pop it into the oven. It makes your house smell wonderful!
I don’t have a picture of the finished dish…by the time I got my plate & fork, it was almost all gone! So, I’ll share some of Marlboro Man’s recent photography of the roses in our backyard. Enjoy!
Cat Mandell’s Blueberry Cream French Toast Casserole
- 1 loaf French bread, cut into cubes
- 1 “8oz” cream cheese block, cubed
- 1 1/2 cups fresh blueberries, tossed lightly with flour (can use frozen, but thaw and rinse gently)
- cinnamon (generously sprinkled!)
- 8 large eggs
- 1 1/2 cups milk
- 3/4 cup maple syrup
- 6 tablespoons butter, melted
Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray…you can also use a chafing dish if you plan to serve buffet style. Layer one-half of the bread cubes in baking dish, and scatter cubed cream cheese over bread. Layer blueberries over cream cheese and cover with remaining bread. Sprinkle generously with cinnamon.
Mix remaining ingredients and pour over bread, pressing with a spatula to help soak up the mixture. Cover and refrigerate overnight.
Uncover and bake at 350 degrees for 45-50 minutes. Serves 8 but is very easy to double or just add 1/2 more for 12 servings.
Filed under: BREAKFAST & BRUNCH | Tagged: blueberries, blueberry cream french toast casserole, breakfast casserole, breakfast for a crowd, french toast, make ahead breakfast casserole, make ahead brunch recipe |