Blueberry French Toast Casserole

This recipe is one that I found on a blog called Baking in a Tornado. With blueberries coming into season soon, I thought this would be a tasty treat to try out. I love this kind of homey casserole dish for a brunch. It looks good and tastes even better. I hope you’ll like it too.

By the way, I did adjust the original recipe as I saw fit. And it called for frozen French toast, but I made my own instead.

To make your own French toast, beat 2 eggs in a pie pan or similar wide flat container. Add ¾ c. milk, ½ tsp. vanilla, and 1 tsp. cinnamon.

Dip the bread into the mixture and cook on a greased, heated griddle. Flip when browned on the bottom.

Grease a 7X9” baking dish. Spread softened cream cheese on the slices of French toast, about ¼” thick. Place 4 slices in the baking dish, cream cheese side up. Cut in half or quarters as needed to cover the bottom of the pan.

Dry the blueberries as best you can with a paper towel or kitchen towel after you’ve washed them. Sprinkle them evenly over the bottom layer of French toast.

Place the remaining 4 slices of French toast on top in the same manner as the first layer, but with cream cheese side down.

Beat the 6 eggs well and add the 1 c. milk, mixing thoroughly. Pour over the casserole.






You can cover and let sit for several hours to have at supper time, or let it sit overnight and have it in the morning. When you’re ready for it, bake in a 350° oven for 30 minutes. Check for doneness by inserting a knife in the middle. If it comes out clean, it’s done. If not, bake for 10 more minutes and check again.

Serve with maple syrup and powdered sugar if you like. Enjoy! ~TMMF

Blueberry French Toast Casserole

8 slices French toast
     (2 eggs, ¾ c milk)
1 pint blueberries
6 oz. cream cheese
6 eggs
1 c milk