Blueberry French Toast Casserole

French toast is one of our favorite breakfast items here at the cottage! But we don't always have time to make it in our busy mornings between work on the blog, chores and who knows what else will pop up on any given day. Which means quick and easy is the name of the game- especially during the summer when we have to get up early to water the garden before it gets hot. Things like our breakfast casserole that we can make the night before and heat up, or keep in the refrigerator overnight like this delicious french toast casserole.

This dish is super easy to make and so yummy! Not overly sweet, with delicious berries and cream cheese. This is perfect for Mother's Day, back to school, or just busy mornings. 

Ingredients:

Casserole:

1 Loaf of French bread (find our recipe HERE) cut into 1-inch cubes with the ends discarded
6 Large free-range eggs

1 1/2 Cups whole milk

2 Teaspoons pure vanilla extract 

1/3 Cup maple syrup or you can use raw honey (Find out how we made our own HERE)
1 1/2 - 2 cups blueberries
1/2 Teaspoon ground cinnamon

Related Article: Breakfast Egg Pockets

Cream Cheese Filling:

1 Package cream cheese softened

2 Tablespoons maple syrup (or stevia to taste)

1 Teaspoon Vanilla 

Topping:

1/3 Cup organic all-purpose flour
1/3 Cup raw sugar
1/4 Teaspoon ground cinnamon
4 Tablespoons grass-fed butter cold and cubed

Directions:

Topping:

In a medium bowl, combine the flour, brown sugar, and cinnamon together. Cut in the cubed butter with a pastry blender or two forks. Set aside in the fridge.

Related Article: Mother's Day Out Door Breakfast Party

Cream Cheese Filling:

In an electric mixer mix cream cheese, vanilla and maple syrup. 

Casserole:

Lightly grease (we used butter) an 8x8-inch square casserole dish. Cut loaf of bread into1-inch cubes discarding the ends. Place half of the bread cubes in the bottom of the dish. Drop spoonfuls of the cream cheese onto the bread, then follow with half of the berries. Layer the remaining bread on top. 

In a large measuring cup whisk together eggs, milk, cinnamon, maple syrup and vanilla. Pour them evenly over the bread in the casserole dish. Press the bread cubes down gently so they will absorb the

liquid. Pour the remaining blueberries over the top of the casserole and add the topping. Cover with cling wrap and place in the refrigerator for 1 hour - overnight. When you are ready to bake it remove from the fridge and preheat oven to 350. Bake for 30 minutes. Serve hot with whipped cream, maple syrup, fresh fruit, or anything else you can think of.