This dish is based on previous French toast casseroles, but it doesn’t include all the white sugar that most of them do. It’s plenty sweet thanks to the blueberries and maple syrup! If desired, top the food with extra maple syrup.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- cooking spray
- 6 large eggs
- 2 cups milk
- ⅓ cup maple syrup
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 (1 pound) loaf cinnamon swirl bread, cubed
- 1 (8 ounce) package cream cheese, cut into cubes
- 1 cup blueberries
Instructions
- Grease a 10×13-inch baking dish with cooking spray.
- Beat eggs in a bowl. Mix in milk, maple syrup, vanilla, cinnamon, and nutmeg.
- Layer bread and cream cheese in the prepared dish. Sprinkle in blueberries. Pour milk mixture over top. Cover with foil and refrigerate for 1 hour, or overnight, stirring once, if desired, during soaking time to make sure bread cubes soak up the egg mixture.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Meanwhile, remove baking dish from the refrigerator and let sit at room temperature for 10 minutes.
- Bake, covered, in the preheated oven for 20 minutes. Remove foil and continue baking until the top is set and browned, about 30 more minutes.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 366 mg |
| Sugars | 10 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Made exactly as written for our Easter brunch and found it disappointing. Flavor was too bland and it did not get any rave reviews from the family. Didn’t even keep the leftovers.