Bluberry Cream Cheese French Toast Casserole

 

My version from The Tasty Kitchen

1 loaf Texas toast or thick bread, cubed
1 12 oz. pkg cream cheese
1 cup fresh blueberries
8 whole Eggs
2 cups half & half
½ cup Maple Syrup
1 tsp cinnamon
1/2 tsp nutmeg
½ cup Pecans, Chopped (optional)



Grease a 9x13 inch pan, place bread cubes evenly in the pan. Add the blueberries and cream cheese evenly throughout the bread cubes.

In a bowl beat eggs, half & half, cinnamon, nutmeg and syrup until well blended. Pour over the ingredients in the baking dish- cover. Refrigerate overnight.

Next Morning-
Preheat oven to 375°F.

Bake  uncovered for 35 minutes. Add the pecans if desired, then bake for 10 more minutes minutes or until the center is set. Serve with more maple syrup and/or whipped cream(optional)

Eggnog French Toast Casserole

I really liked Laurie's overnight french toast and I like to play with recipes and am always looking for shortcuts :) so here is my version...




Ingredients

1 loaf  French bread-cut into 20 slices about an inch thick
5 cups eggnog

 Spray a 9x13 casserole dish with spray oil and lay 1/2 of the bread slices in a casserole dish and pour 1/2 of the eggnog over them and place the other half of the bread slices on top and pour remaining eggnog.
Cover and refridgerate for at least 4 hours or overnight.

The next morning spread topping (below) over bread in casserole and bake for 40-45 minutes until puffy and golden brown. Cool for about 10 minutes before serving. Serve with powdered sugar to sprinkle.

Topping
2 sticks butter-melted
1 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup maple syrup
1 cup chopped walnuts

Mix all together

Laurie Seeno's Overnight French Toast

Here is my "Overnight French Toast" recipe. It's inspired from a Paula Deen recipe. We were in Kansas several years ago and I saw here do it while I was sitting in the hotel room. I make it for special occasions at home and I make it to take to friends' homes on the morning of their children's weddings. Each year I make it for the whole staff at school at Christmastime. It is very rich and so good.
18 large eggs
1 loaf of Texas Toast
1 pint Half & Half
1 pint Heavy Whipping Cream
1 to 2 tsps Cinnamon
1 Tbs. Vanilla
Spray a 9x13 baking dish with Pam (if I'm taking it to someone I use a disposable aluminum pan so they don't have to worry about returning it). Cut Texas Toast into halves (rectangular not triangular). Beat all of the eggs in a large mixing bowl. Blend in cream, half & half, vanilla and cinnamon.
Place one layer of bread in bottom of pan. Pour part of the mixture over the bread, making sure the bread is covered. Place another layer of bread and pour the rest of the egg mixture over the top.
Cover with aluminum foil and put in refrigerator over night so that the bread soaks up the egg mixture.
The next morning, preheat your oven to 350 degrees.
In a microwave safe bowl melt one cube of butter. Mix in 1-1/2 cups of brown sugar until it's melted into the butter. Add 2 cups of chopped pecans. Pour this mixture evenly over the top of the bread.
Place uncovered in the oven and bake for about 45 to 55 minutes.
Let the french toast sit for about 10 minutes before serving.

Thanks Laurie! I LOVE French toast so this is a must try! It looks divine!