Blueberry Breakfast Casserole

By • December 10, 2010 • 1 Comments


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Author Notes: For holidays, my mother-in-law makes a casserole with eggs, bread, sausage and cheese. There’s no messing with that recipe because, well, there’s no messing with that recipe!
Many years ago I started making a sweet version, pulled from Gourmet, , May 1993, from the “You Asked For It” column: Blueberry- Stuffed French Toast from the Maples Inn. Over the years I’ve fiddled with it: I keep the crusts, add cream to the cream cheese so that it doesn’t get dry and caky, I don’t add maple syrup to the casserole, and I do add vanilla. My sauce is different, too; theirs uses a sauce made with corn syrup, mine is cooked down maple syrup with blueberries. (If I’m lucky, though, I have a jar of my sister’s ~Antonia James~ barely sweetened blueberries to think of her and open on Christmas morning. If you’re lucky, she’ll post her recipe for those delicious blueberries)
SallyCan

Makes 13 x 9" pan

  • 12 slices white or wheat bread, with crusts, toor cutrn into 1 - 2 " pieces
  • 2 8 oz pkg cream cheese
  • 1/3 c cream or milk
  • 1 1/2 teaspoon vanilla
  • 1/4 cup sugar
  • 12 eggs
  • 2 cups blueberries, fresh or frozen, thawed
  • 2 cups milk, or 1 1/2 c milk mixed with 1/2 c cream
  • 3T butter
  • 1 tsp lemon juice
  • 1 1/2 cup maple syrup
  1. Place bread in buttered glass casserole dish.
  2. Beat cream cheese and cream together. Add 1/2 tsp of the vanilla. Drop in blobs around casserole.
  3. Sprinkle 1 c blueberries over casserole
  4. Beat eggs, 1 tsp vanilla, and milk (or milk and cream mixture) with a pinch of salt and pour evenly over bread and blueberries in the casserole.
  5. Cover and refrigerate overnight.
  6. Bake at 350 for 30 - 40 min, until bread is puffed.
  7. To make the sauce, put maple syrup and remaining 1 c blueberries in saucepan and heat for a minute or two. Turn off heat and gently stir in butter and 1 tsp lemon juice. Serve sauce on the side.

Tags: blueberries, breakfast, casserole, eggs, Maple syrup

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almost 3 years ago SallyCan

Just made corrections to this recipe I posted several months ago. It was a dreadful mess, and I apologize to anyone who tried to make it!