FRENCH TOAST CASEROLE RECIPES

Steps:

• French Toast Casserole: Spray 9 X 13-inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish.
• Cut up cream cheese into 1-inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
• In mixing bowl, combine 12 eggs, 1 cup milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy. You don't want it to be soggy before you bake it. If it's soggy before you bake it, it will be soggy after you bake it. Cover with foil and refrigerate overnight.
• Blueberry Sauce: You can make this ahead of time and refrigerate, then warm up before serving. Stir together 1 cup sugar and 2 Tbsp corn starch in a medium saucepan. Add 1 cup water and stir until smooth so corn starch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
• Add 1 cup blueberries. Simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
• Turn heat off the blueberry sauce and stir in 1 Tbsp butter. Store in plastic or glass container and refrigerate until ready to use.
• The next morning preheat oven to 350 degrees. Take the casserole out of the refrigerator. Place covered casserole in the pre-heated oven and bake for 30 minutes.
• Then uncover and bake for another 25-30 minutes or until the top is a golden brown and the center is set.
• While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
• Prep time: 30 min to put everything together 8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hour
• Alternate Sauce, I call it cheating. Take jam or preserves, whatever flavor of fruit you are using to make this. Put preserves in a small saucepan. Add 1 Tbsp corn starch. Mix until smooth. Add additional fruit if desired. Warm in a saucepan until smooth and thickened. Serve over the french toast, ice cream or anything else you can think of.

Steps:

• Soften the butter. Place 4 tablespoons unsalted butter on the counter to soften slightly.
• Prepare the baking dish. Coat a 9x13-inch baking dish or other 3-quart baking dish with cooking spray; set aside.
• Tear the bread into bite-size pieces. Tear 1 loaf sourdough bread into bite-sized (1 to 2-inch) chunks. Arrange bread in an even layer in the prepared baking dish.
• Make the custard. Whisk 8 large eggs, 3 cups half-and-half (or 1 1/2 cups whole milk and 1 1/2 cups heavy cream), 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the ground nutmeg together in a large bowl until smooth and combined.
• Pour custard over bread and refrigerate. Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight or up to 24 hours. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.
• Mix the dry ingredients for the crumble topping. Toss 2 ounces chopped nuts (about 1/2 cup), 1/4 cup all-purpose flour, remaining 1/4 cup packed light brown sugar, remaining 1/4 teaspoon ground nutmeg, and remaining 1/4 teaspoon kosher salt together in a large bowl.
• Add the butter to the crumble topping. Add the softened butter, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.
• Heat the oven to 350°F. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover, and set aside at room temperature for 30 minutes to take the chill off while the oven heats.
• Sprinkle crumble topping over casserole and bake. Sprinkle the crumble topping evenly over the casserole. Bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.
• Cool the casserole. Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup or powdered sugar, and fresh berries.