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Ingredients
Casserole
1/2 Large loaf French bread - about 8 cups day old is best
4 Eggs
1 1/4 Cups half & half
1/4 Scant cup sugar
1 Teaspoon cinnamon
1 Teaspoon vanilla extract
1/4 Teaspoon salt
1 Cup fresh blueberries
1/2 (8 oz) Package cream cheese, cubed (For easier cutting put in freezer for 15 minutes)
1/8 Cup raw sugar for sprinkling on top optional
Sauce
1 Cup water
1/2 Cup sugar
2 Tablespoons cornstarch
1 Cup blueberries
Instructions
Butter a 8" x 8" casserole dish. Cut French bread into 2" cubes and set aside. In large bowl, combine eggs, half & half, sugar, cinnamon, vanilla and salt. Whisk until completely mixed.
Put one half of bread cubes in prepared dish. Top with half cream cheese cubes and half cup of blueberries.
Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.
Pour egg mixture over bread cubes and press mixture down so it�s completely soaked by egg mixture. Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.
Preheat oven to 375F. Remove plastic wrap and sprinkle casserole with raw sugar. Cover casserole with foil and bake for 30 minutes.
Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.
Cool slightly and serve with blueberry sauce.
Blueberry Sauce
In small saucepan, combine sugar, water and cornstarch until simmering, add blueberries and simmer for 10 minutes. Using a fork or whisk, slightly break up the blueberries to desired consistency.
Cool slightly before serving or store in refrigerator for up to 3 days.
03/24/19 * * * * * (Sauce is rich, use sparingly)