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Overnight Blueberry French Toast Casserole

During my senior year of college, I cooked Ryan breakfast almost every Sunday morning. Since he worked at one of the local college bars, it always was nice for him to wake up to a fresh meal, and it gave us time to catch up and discuss the previous night’s musings.

Now, unfortunately, due to our varying schedules, it is a rare occasion that I get out of bed on the weekends to whip something up. Ryan either has to work, or we would rather drink coffee and share breakfast cookies in bed while we check emails and get geared up for the day.

Since we had dinner plans every night of Ryan’s birthday weekend, I decided to make him breakfast on his actual birthday to take a break from all the eating out (and for me to feel like a good wife for cooking my hubs a birthday meal!). My mom’s french toast is one of Ryan’s favorite breakfast meals, and he also recently has acquired a taste for blueberries. So when I found Deliciously Yum‘s recipe for overnight blueberry french toast casserole, I knew I had a winner!

Although a bit messy (mostly because I can not NOT make a mess in the kitchen), this recipe is a cinch to make; prepping everything the night before makes it easy to just pop it in the oven the next morning and wait for the house to smell like cinnamon and blueberries. The recipe says to take the casserole out of the fridge 30 minutes prior to putting it in the oven, but I originally skimmed over that part; however, rest assured that even though it only was out of the fridge for 10-15 minutes, it still turned out great! Ryan and his stomach, most importantly, were pleased.

Ingredients
1 1/2 loaves French bread, cut into cubes
4 oz. cream cheese
1 tbsp milk
1/2 C powdered sugar
1 C blueberries (approximately one container; use more or less to your taste preference)
1 C milk
5 eggs
2 tbsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 C maple syrup

Instructions
1. Spray an 8-x-8 inch casserole dish with nonstick spray.
2. Spread half of the French bread cubes in an even layer over the bottom of the casserole dish.
3.
In a mixing bowl, combine cream cheese, milk and powdered sugar until well
combined. Mixture should be somewhat thick and not watery. Add more
powdered sugar if mixture seems too thin. Pour over bread cubes, and
sprinkle with blueberries.
4. Add remaining bread cubes over the top.
5. In another bowl, mix together 1 cup milk, eggs, vanilla, cinnamon, nutmeg and syrup. Pour
mixture over bread cubes, and sprinkle with additional blueberries. Cover
with foil, and refrigerate overnight.
6.
Remove casserole from fridge 30 minutes (or at least 10-15 minutes) before baking. Preheat oven to
375 F, and bake covered for 45 minutes. Remove foil, and bake for
another 30 minutes or until the center is set.

It should look something like this before you cover the dish with foil and put it in the fridge overnight.

Your house should now smell like heaven. Seriously. Couldn’t you just devour that right out of the dish?

I told you that Ryan was a happy birthday boy.

What is your favorite breakfast food?