We're always looking for new recipes, and this one is a favorite at the Bottger Mansion Bed & Breakfast.
This is an easy recipe, great for Christmas breakfast or brunch with friends, leaving you plenty of time to share coffee and enjoy conversation while it finishes baking. Just a few minutes to slice and plate it and you're done! Click here for a one-page print version.
Blueberry French Toast Casserole
adapted from a recipe from Donna Sparks at the Granite Steps B&B
14 oz. milk
1/4 c. sugar
1 tsp. vanilla
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
7 large eggs
16 oz. loaf French bread, cut into 1” cubes
3 oz. cream cheese, cut into 1/2” cubes
1 c. fresh or frozen blueberries
1/2 c. chopped pecans
Grease a 9x13 inch baking dish. Place milk, sugar, vanilla, salt, syrup, cinnamon, nutmeg, and eggs in a large bowl and beat with a hand mixer until smooth. Add bread cubes and stir with a spoon until coated. Pour bread mixture into pan. Cover and refrigerate up to 24 hours.
Heat oven to 400F. Top bread mixture evenly with cream cheese, blueberries and pecans. Bake uncovered 20-25 minutes or until golden brown. Cut into servings. Dust with powdered sugar and serve with maple syrup.
Note: don’t be too generous with the blueberries—they release moisture while baking and too many will make the center soggy.
I’m having fun--come on along!