Make Ahead Blueberry French Toast Casserole Food

MAKE-AHEAD BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Cut baguette into 1-in. slices. Cut each slice in half. Arrange bread in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, egg yolks, milk, 1/4 cup brown sugar, vanilla, cinnamon and nutmeg; pour over bread. Refrigerate, covered, 8 hours or overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine pecans, melted butter, salt and remaining sugar; spoon over bread mixture., Bake, uncovered, 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean., In a small saucepan, combine blueberries, sugar and 1/2 cup water. Bring to a boil over medium heat; cook and stir 3 minutes or until slightly thickened. In a small bowl, mix cornstarch and remaining water until smooth; stir into blueberry sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until berries pop. Remove from heat; stir in butter and lemon juice. Serve with French toast. If desired, top with with whipped cream.

BAKED BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly. Pour remaining egg mixture over brioche, cover with plastic wrap, and let stand 30 minutes or refrigerate up to overnight.
• Preheat oven to 325 degrees. Sprinkle blueberries in between and on top of the bread slices. Bake until puffed and custard is just set, 55 to 65 minutes (tent with foil if browning too quickly). Let cool 15 minutes. Dust with confectioners' sugar just before serving.

BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Spread the torn bread chunks evenly in a 9"x13" buttered pan
• In a large bowl, combine the eggs, cream, sugar and vanilla
• Pour the egg mixture over the bread
• Cover the pan with plastic wrap and put in the fridge overnight
• In another bowl, combine the flour, sugar, cinnamon, salt, and nutmeg
• Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs
• Put the topping mixture in a zip lock bag in the fridge overnight.
• In the morning, preheat oven to 350°
• Sprinkle blueberries over the soaked bread in the pan
• Sprinkle topping evenly over the pan
• Bake for one hour
• Remove from oven and drizzle maple syrup all over

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
• Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
• Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Cut bread into 1-inch cubes; place half in greased (I use pam) 9x13 inch baking dish.
• Cut cream cheese into 1-inch cubes; place over bread.
• Top with blueberries and remaining bread.
• In a large bowl, beat eggs, milk, and syrup- mix well.
• Pour over bread mixture, sprinkle with cinnamon.
• Cover and chill 8 hours (I've done it for 24 before) or overnight.
• Remove from fridge 30 minutes before baking.
• Cover and bake at 350°F for 30 minutes.
• In a saucepan, combine sugar, cornstarch, add water.
• Bring to boil over medium neat; boil for 3 minutes stirring constantly.
• Stir in blueberries; reduce heat.
• Simmer for 8-10 minutes or until berries have burst.
• Stir in butter until melted.
• Uncover and bake for 30 more minutes or until golden brown and the center is set.

FREEZER BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Spray-treat a baking dish.
• Arrange half of the bread cubes in the dish and top with cream cheese cubes. (this gets messy -- just try to spread the lumps of cream cheese evenly around.).
• Sprinkle blueberries over the cream cheese and top with the remaining bread cubes.
• Whisk together the eggs, egg substitute, milk, vanilla, spices and maple syrup. Pour over the bread cubes.
• Sprinkle wheat germ evenly over casserole.
• Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions.
• Freezing Directions: Cover the pan loosely with plastic wrap and then cover tightly with aluminum foil. Freeze. Freeze cooled sauce separately in quart freezer bags.
• To make the sauce (this can be made ahead and frozen or made just before serving): in a medium saucepan mix the sugar, cornstarch and water. (Do this before starting to heat the water -- make sure the cornstarch is completely dissolved before you start heating this!)
• Bring to a boil and cook, stirring constantly for 3-4 minutes.
• Mix in the blueberries. Reduce heat and simmer 10 minutes. Cool before putting in freezer bags.
• To cook, thaw overnight in refrigerator. Remove plastic wrap from casserole. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned. Warm sauce in microwave, stirring often. Serve casserole with warmed sauce.