Blueberry French Toast Casserole

posted in: Breakfast, Brunch | 0

I’ll start off by saying that this casserole is not low in calories and fat, but it is delicious. In order to maintain my weight loss, I eat healthy a majority of the time. There are special occasions where I just don’t worry about it and throw caution to the wind. I made this casserole to take to a brunch where I knew that most all of it would be eaten. When I make dishes that are unfriendly to the waistline, I always make them when I’m taking them somewhere to share. Then I can have a piece or a taste and not end up eating the whole thing. Whereas if I made this just for my family, I would probably have a piece every day for a week, which would make it difficult for me to maintain my weight.

Blueberry French Toast Casserole
Author: 
Recipe type: Breakfast, Brunch
Serves: 10
 
Ingredients
  • 12 oz sour dough or crusty bread, cut into 1-inch cubes
  • 2 (8 ounce) packages ⅓ less fat cream cheese, cut into 1 inch cubes
  • 1 cup fresh or frozen blueberries
  • 12 eggs, beaten
  • 2 cups 2% milk
  • 1 teaspoon vanilla extract
  • ⅓ cup maple syrup
  • 1 cup white sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup fresh or frozen blueberries
Instructions
  1. Spray a 9x13 inch baking dish with non-stick cooking spray.
  2. Spread half of the bread cubes in the dish and top with cream cheese cubes.
  3. Sprinkle 1 cup blueberries over the cream cheese and top with remaining bread cubes.
  4. In a large bowl, mix the eggs, milk, vanilla extract, and syrup.
  5. Pour over the bread cubes.
  6. Cover and refrigerate overnight.
  7. Remove from the refrigerator 30 minutes before baking.
  8. Preheat the oven to 350 degrees F (175 degrees C).
  9. Cover and bake 30 minutes.
  10. Uncover and bake for an additional 25 to 30 minutes or until center is firm and surface is lightly browned.
  11. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil.
  12. Cook 3 to 4 minutes while stirring constantly.
  13. Stir in the remaining 1 cup of blueberries.
  14. Reduce heat and simmer for 10 minutes, until the blueberries burst.
  15. Pour sauce over top of the casserole.
Nutrition Information
Serving size: 1/10 Calories: 434 Fat: 16 g Saturated fat: 8 g Unsaturated fat: 3 g Trans fat: 0 Carbohydrates: 55 g Sugar: 32 g Sodium: 360 mg Fiber: 1 g Protein: 15 g Cholesterol: 256 mg
15 Weight Watchers Smart Points per serving

*This recipe was adapted from All Recipes*

Spray a 9×13 inch baking dish with non-stick cooking spray. Spread half of the bread cubes in the dish and top with cream cheese cubes.

Sprinkle 1 cup blueberries 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 from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Cover and bake 30 minutes.

Uncover and bake for an additional 25 to 30 minutes or until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Cook 3 to 4 minutes while stirring constantly. Stir in the remaining 1 cup of blueberries.

Reduce heat and simmer for 10 minutes, until the blueberries burst.

Pour sauce over top of the casserole. Enjoy!

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