Creamy Blueberry French Toast Casserole
Blueberry French Toast Casserole is simple and makes your morning a snap! No tedious flipping at the stove and you can prep the night before.
Servings: 8
Ingredients
- 1 loaf of French bread cubed
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice + a dash of lemon juice
- 1 teaspoon lemon zest + 1 tsp lemon zest
- 1 cup fresh blueberries
- 8 eggs
- 1 cup milk
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon salt
Instructions
- Grease a 9x13 baking dish with nonstick cooking spray and arrange half of the bread cubes in the bottom.
- In a large bowl and with an electric mixer on medium speed, beat the softened cream cheese, powdered sugar, lemon juice and 1 teaspoon lemon zest. Spoon it onto the bread cubes and spread it out evenly. Top with blueberries and then add the rest of the bread cubes.
- In another bowl, whisk together the eggs, milk, maple syrup, salt, vanilla, another dash of lemon juice and a teaspoon of lemon zest until well combined. Pour the mixture over the bread cubes and press it all down to make sure that everything gets soaked.
- Cover the dish and refrigerate overnight or for at least 4 hours.
- When you are ready to bake, pull it out and let it come to room temperature while the oven preheats to 350 degrees F.
- Bake for 45 minutes or until the bread is all puffy, golden and the edges are crispy. The middle should be fully cooked and not appear wet or soggy.
Nutrition
Calories: 423kcal | Carbohydrates: 55g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 716mg | Potassium: 271mg | Fiber: 2g | Sugar: 25g | Vitamin A: 678IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 3mg
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