Blueberry-in-the-middle French Bread Casserole With Blueberry Sauce
From krumkake 16 years ago
- 60 minutes to make
- Serves 8
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 make this again soon so I can post a picture and explain any reduction in amounts that I did.
Ingredients
- bread casserole ingredients: shopping list
- 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) shopping list
- 16 ounces cream cheese, cut into small cubes shopping list
- 2 tablespoons white sugar, mixed with 1 teaspoon cinnamon shopping list
- 2 cups fresh blueberrie, rinsed and dried off with some paper towels shopping list
- 6 eggs shopping list
- 1/2 cup maple syrup (the real stuff, if you can) shopping list
- 1 1/2 cups half-and-half shopping list
- 1/2 teaspoon salt shopping list
- Blueberry Sauce ingredients: shopping list
- 3/4 cup white sugar shopping list
- 1/4 cup brown sugar shopping list
- 1 cup water shopping list
- 2 tablespoons cornstarch shopping list
- 1 cup fresh blueberries, rinsed well shopping list
- 2 tablespoons butter shopping list
How to make it
- 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.
The Rating
Reviewed by 7 people-
Fantastic, got my 5
henrie
in Savannah loved it
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nice tweaking! Love this will make this next Sunday as a treat for me!^5
mystic_river1
in Bradenton loved it
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Will surely have to serve this one to the girls for a weekend brunch! Thanks!
gardener61
in Woolwich loved it
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