Blueberry Strawberry French Toast Casserole

• Vegetarian

• Produce

  • 2 cup Blueberry, fresh
  • 1/2 cup Strawberries, fresh

• Refrigerated

  • 12 Eggs

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 2 tbsp Cornstarch
  • 2 tsp Vanilla extract
  • 1 cup White sugar

• Bread & Baked Goods

  • 12 slices French or italian bread, day-old

• Dairy

  • 1 tbsp Butter
  • 2 (8 ounce packages Cream cheese
  • 2 cups Milk

• Liquids

  • 1 cup Water

Found on flavormosaic.com

Description

Ingredients

• 12 slices day-old French or Italian bread, cut into 1-inch cubes
• 2 (8 ounce) packages cream cheese, cut into 1 inch cubes (Can use light)
• 1 cup fresh blueberries, rinsed and drained
• ½ cup fresh strawberries, sliced
• 12 eggs, beaten
• 2 cups milk (I used Almond Milk)
• 2 teaspoons vanilla extract
• ⅓ cup maple syrup
• 1 cup water
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup fresh blueberries
• 1 tablespoon butter

Directions

• Spray a casserole dish or 9x13 baking dish with cooking spray. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries and 1 cup strawberries over the cream cheese, and top with remaining bread cubes.
• In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
• Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
• Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
• In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast