Blueberry French Toast Casserole
A breakfast or brunch recipe made with day old bread baked in an egg custard with fresh blueberries and maple syrup as a sweetener.
Servings 4
Calories 370kcal
Equipment
- 13-inch baking dish
Ingredients
- 4 cups cubed Italian bread
- 2 ounces ⅓ less fat cream cheese , cubed
- ⅓ cup heavy cream
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup blueberries
- 1 tablespoon coarse sugar crystals
Instructions
- Preheat oven to 350 degrees. Spray individual oven safe bowls with cooking spray.
- Place ½ cup of bread crumbs in bottom of bowl. Add ¼ cup blueberries to each bowl and divide the cubed cream cheese between the bowls.
- Whisk the eggs, cream, syrup, vanilla, and cinnamon together until well blended. This should make 1 cup of liquid. Pour ½ cup liquid over each bowl.
- Bake covered in oven 30 minutes. Remove cover and bake another 10 minutes to brown top. Serve with extra blueberries and pure maple syrup.
Notes
Please note that you can also bake this all in one dish. I opted for the smaller bowls just because I wanted the “visual”. :o)
Nutrition
Calories: 370kcal | Carbohydrates: 32g | Protein: 9g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 233mg | Potassium: 216mg | Fiber: 2g | Sugar: 22g | Vitamin A: 593IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg
