Blueberry french toast casserole with Mama Steph

Blueberry french toast casserole with Mama Steph

Try this recipe whenever you'd like an easy breakfast treat. It's best when made the night before, and the scent while it's baking is out of this world. Give it a try!

Mama Steph's Blueberry French Toast Casserole

12 slices of day old bread

1 1/2 blocks light cream cheese, room temperature

1/3 cup pwd sugar

9-10 eggs

1 cup low fat milk

1 tsp vanilla extract

1/3 cup maple syrup

1 1/2 cups fresh or frozen blueberries

Spray 9x13 casserole dish with nonstick cooking spray.


Dice bread. Layer half of bread cubes in bottom of casserole dish.

Mix together in small mixing bowl the cream cheese and pwd sugar. Set aside.

In larger mixing bowl, mix eggs, milk, syrup, and vanilla.

Dollop the cream cheese mixture all over bread in dish.

Top with one and a half cups fresh or frozen (not thawed) blueberries.

Top with remaining bread cubes.

Pour egg mixture over all.

Cover and stick in fridge for two hours to overnight.

Before baking, remove from fridge for 30 minutes or so.

Then bake, covered with foil, for 30 minutes.

Uncover and bake another 20-30 minutes (until lightly brown on top and not jiggly.) Dust with powdered sugar, if desired.

Serve with syrup. Enjoy!

Mama Steph's homemade blueberry syrup

In a small saucepan, combine one cup of water, 2 TBS cornstarch, and one cup of sugar, whisking together until dissolved.

Place over medium-high heat on burner, continuing to stir, and add one cup fresh blueberries. While the mixture simmers, stir and don't allow to scorch.

Smash some of the berries in the pot to give the syrup that nice blue color and more berry flavor.

When thickened, remove from heat and add one tablespoon of butter. Stir in until melted.

Serve warm.