Prep 20 mins
Cook 1 hr
A healthier twist on blueberry french toast casserole. You can make a bunch and freeze before baking for an easy brunch.
- 10 slices French bread, cut into quarters
- 4 ounces cream cheese, cut into 1/2 inch cubes
- 1 cup frozen blueberries
- 2 eggs
- 1 cup egg substitute (I like eggbeaters)
- 1 cup skim milk
- 1⁄2 teaspoon vanilla
- 1⁄4 cup maple syrup
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 tablespoon wheat germ
- 1⁄2 cup sugar
- 1 tablespoon cornstarch
- 1 cup water
- 1 cup frozen blueberries
- 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.
This tasted wonderful! I doubled the recipe to make a 9x13 casserole size. I quadrupled the amount of blueberries, and I'm glad I did. To make spreading the cream cheese easier, I froze a brick of reduced-fat cream cheese and then "shaved" off pieces using a sharp knife. This allowed for it to crumble across the middle layer and was nicely distrubted. I did not make the sauce, and I don't think it was needed. I served this when I had company staying with us. All the children complained about having to eat this, so I guess it's not a child-friendly dish. However, all the adults loved it. This also reheats well.
We all enjoyed this on Christmas morning. Being able to prepare it in advance was a big plus. I did find that I needed to prepare a little more of the milk/egg mixture in order to moisten the bread sufficiently. And I felt that the blueberry sauce needed just a little something - perhaps a squeeze of lemon juice or some lemon rind. But all that said, this is a very good recipe that I would recommend.
This was delicious and everyone really liked it. I had to make a few adjustments based on what I had on hand- I used regular wheat bread and 6 total eggs instead of the egg substitute. I also was out of maple syrup so I used honey and maple extract. I made ahead and froze. The day I served it, I made the fruit sauce but was out of blueberries, so I used frozen strawberries. Even the people who said they didn't want the fruit sauce ended up eating it and loving it. Thanks for a great make ahead meal!