Recipe

Blueberry-in-the-middle French Bread Casserole With Blueberry Sauce Recipe

	Krumkake / All my dishes 1 year, 5 months ago If you like blueberries and bread with your breakfast, you will probably like this...a great brunch dish, too, as it is made the night before. I haven't made this in several years, and I know I "tweaked" the milk and egg amounts, so I will need to m... More Prep:15m Cook:60m Servings:8	Krumkake
	creamy fruity baked bread casserole

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Ingredients

Bread casserole ingredients:

1 large loaf French bread, cut into bite-size cubes (Note: you may not need all of the bread, since it all depends on your loaf size - just use enough to get an almost full casserole dish)

16 ounces cream cheese, cut into small cubes

2 tablespoons white sugar, mixed with 1 teaspoon cinnamon

2 cups fresh blueberrie, rinsed and dried off with some paper towels

6 eggs

1/2 cup maple syrup (the real stuff, if you can)

1 1/2 cups half-and-half

1/2 teaspoon salt

Blueberry Sauce ingredients:

3/4 cup white sugar

1/4 cup brown sugar

1 cup water

2 tablespoons cornstarch

1 cup fresh blueberries, rinsed well

2 tablespoons butter

Directions

For casserole, generously butter a 10x14 glass baking dish.

Place a generous layer of bread cubes in the bottom of the dish.

Scatter cream cheese cubes evenly over the bread layer.

Sprinkle sugar and cinnamon mixture over the cream cheese layer.

Scatter blueberries over the cinnamon sugar layer.

Arrange another layer of bread cubes over the blueberries, filling the pan almost to the top, but leaving a bit of room at the top for "bubbling" while casserole bakes (it you fill the pan too full, it may bubble over the sides of the pan during baking and make a MESS in your oven!)

In a 4 cup measuring cup or medium bowl, mix together eggs, maple syrup, half-and-half, and salt.

Pour egg mixture evenly over the casserole.

Cover dish with foil and refrigerate overnight or several hours.

When ready to bake, keep foil over the casserole and bake for 30 minutes at 350 degrees.

Remove foil cover and raise oven temperature to 375 degrees; continue to bake the casserole an additional 30 to 45 minutes, until puffed and golden brown on top. Serve warm with Blueberry Sauce.

To make blueberry sauce, combine both sugars, water and cornstarch in a small saucepan and cook over medium to medium-high heat, stirring occassionally, until thickened (about 5 minutes).

Reduce heat so mixture just barely bubbles a bit, and add the blueberries.

Continue to cook for 10 more minutes, stirring often (don't let it burn on the bottom of the pan), until most of the blueberries burst.

Add butter to pan and stir until melted.

Place warm sauce in serving bowl.

Sauce may be made a day ahead and then very gently re-heated just before serving with the bread casserole.

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