French Toast Casserole:
12 slices Great Harvest Challah, Cinnamon Chip or your favorite Great Harvest Bread, cut in 1" cubes
1/3 cup Maple syrup
1/2 cup White Sugar
2 cups Milk
1 tsp Vanilla
2 (8oz) Cream Cheese, cut in 1" cubes (optional)
1 cup fresh Blueberries (optional)
1 cup White Sugar
2 Tbs Corn Starch
1 cup Water
1 cup fresh Blueberries
1 Tbs Butter
We are all so glad that my friend Rita shared this recipe....
For French Toast Casserole:
Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes and 1 cup blueberries (or other fruit), layer with remaining bread cubes.
In a large bowl, mix the eggs, milk, sugar, vanilla extract, and syrup. Pour over the bread cubes. Cover and refrigerate overnight.
Remove the pan from the refrigerator about 30 minutes before baking. Preheat oven to 350 degrees.
Cover and bake 30 minutes. Uncover and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
For Blueberry Syrup:
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to boil. Stirring constantly, cook 3-4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter and pour over the baked French toast or place syrup in small pitcher to pass.