Blueberry Strawberry French Toast Casserole
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 cup white sugar
- 1 cup water
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 1/3 cup maple syrup
- 12 slices day-old french or italian bread cut into 1-inch cubes
- 2 (8 ounce) packages cream cheese cut into 1 inch cubes (can use light)
- 1 cup fresh blueberries rinsed and drained
- 1/2 cup fresh strawberries sliced
- 12 eggs, beaten
- 2 cups milk (i used almond milk)
- Carbohydrate 20.9475515972999 g
- Cholesterol 3.0503125013081 mg
- Fat 1.27749879216716 g
- Fiber 0.869600028041112 g
- Protein 0.284603375006064 g
- Saturated Fat 0.739333500313794 g
- Serving Size 1 1 Serving (80g)
- Sodium 9.88110000464448 mg
- Sugar 20.0779515692588 g
- Trans Fat 0.119735025034546 g
- Calories 94 calories
Spray a casserole dish or 9x13 baking dish with cooking spray. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries and 1 cup strawberries over the cream cheese, and top with remaining bread cubes.In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
