Friday, November 6, 2009

Blueberry Breakfast Casserole

This is a favorite casserole we sometimes make for Christmas morning. The best part is that it is all made the night before, and it cooks away filling the house with warm comforting aromas while we enjoy the morning together.

12 slices Texas toast bread or day old French bread
8 oz. cream cheese
1 c. frozen blueberries
12 eggs
2 c. milk
1/3 c. maple syrup

1 c. sugar
2 T. cornstarch
1 c. water
1 c. blueberries
1 T. butter
1/2 t. vanilla
pinch of nutmeg

Cube bread into 1/2" cubes. Spread 1/2 the bread cubes into a 9x13 baking dish. Cut cream cheese into small chunks over bread. Add blueberries, and then remaining bread. In a bowl, mix eggs, milk, and syrup. Pour over bread and chill for 8 hours.

Heat oven to *350. Cook for 30 minutes covered. Uncover and cook for another 30 minutes.

Whisk sugar and cornstarch together in a medium/small pan.
Add water and bring to a boil. Boil for three minutes until thick. Stir blueberries into mixture and cook for an additional 8-10 minutes stirring occasionally. Add butter, then vanilla and nutmeg.

Serve sauce over casserole

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