Recipe: Stuffed French Toast Casserole
From the kitchen of: C.W. Worth House Bed and Breakfast
Prep time: 30 min
Cook time: 1 hour
- 1 loaf of Italian or French bread sliced into ¾ inch slices
- 12 eggs
- 2 ½-3 C. milk
- 1 T. vanilla
- 1 ½ C. (fresh or frozen) blueberries
- Cinnamon and cinnamon sugar
- 4 oz. softened cream cheese
Spray a 9 x 12 glass baking dish with PAM spray.
If not already sliced, slice the loaf of bread into 3/4 inch slices. Lay them on cooling racks and let dry out for as long as you can up to a couple hours.
In large metal bowl, whisk eggs well then add milk and vanilla, stir. Dip/soak each piece of bread long enough for custard to soak in then place onto rimmed baking sheet to rest and absorb custard.
When all bread is resting, spread a teaspoon of softened cream cheese on each slice and lay in bottom of 9×12 pan. When one layer is done, sprinkle a good coating of cinnamon and cinnamon sugar on the cream cheese layer. Then place blueberries over that layer.
Cover with foil that has been sprayed with PAM. Cook at 350 degrees for 35 minutes then turn the pan around for even cooking and cook an additional 15 minutes.
Check to see that the bread is rising and getting cooked/firm. Depends on how hot your oven is as to how long it takes. Remove the foil for the last 5-10 minutes to brown the top a bit.
Lastly, remove from oven and let rest 5 minutes before slicing. Place slices on plates and sprinkle a little cinnamon and powdered sugar over top and serve with warm maple syrup. Serve with sausage and fruit garnish.