Ingredients
French Toast Casserole
- 1 1/2 loaves stale French baguette (about 1 lb) cut into 1 inch chunks
- 2 3/4 cups heavy whipping cream divided (2 cups and 3/4 cup)
- 10 large eggs room temperature
- 1/3 cup sugar
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 8 oz cream cheese softened
- 3/4 cup powdered sugar
- 1 cup fresh blueberries
Blueberry Sauce
- 2 cups water
- 1 1/2 cups sugar
- 4 tbsp cornstarch
- 3 cups fresh blueberries
- 1 tbsp lemon juice
Method
French Toast Casserole
- Cut the French baguettes into 1 inch chunks and spread them evenly in a greased 9 x 13 baking dish.
- In a stand mixer, blend 3/4 cup heavy whipping cream, softened cream cheese, and powdered sugar. Mix on low to medium speed until smooth and creamy.
- In a large bowl, whisk together the remaining 2 cups heavy whipping cream, eggs, sugar, vanilla extract, and cinnamon until fully combined. Pour the egg mixture evenly over the bread and press down any dry pieces so they soak up the custard.
- Spoon dollops of the cream cheese mixture over the top. Gently press some of the mixture in between the bread cubes.
- Cover the baking dish tightly with foil and refrigerate overnight, or for at least 3 to 4 hours.
- When ready to bake, preheat the oven to 350 degrees. Remove the casserole from the refrigerator and let it sit for a few minutes at room temperature.
- Bake covered for 30 minutes. Remove the foil and bake for 25 more minutes, or until the center is cooked through and the top is golden brown. Serve warm with blueberry sauce.
Blueberry Sauce
- In a medium saucepan, combine the water, sugar, and cornstarch. Bring to a boil while stirring constantly. Reduce the heat and let it simmer for 3 to 5 minutes until slightly thickened.
- Add the fresh blueberries and continue stirring. Cook on medium low for 10 to 15 minutes, or until the berries begin to burst and the sauce turns a deep purple.
- Stir in the lemon juice and mix well. Remove from heat and serve warm.