Blueberry French Toast Casserole

About 2 decades ago, before I started saving everything at my blog, I was searching for the perfect bread pudding recipe—like my mom made from leftover bread. I missed her and wanted that special taste for a memory.   And I wrote about it.  I found some good ones, but never the exact match because she probably didn’t use a recipe.

This recipe was posted by a guy friend, Brian Good, on Facebook.  But the website had a gazillion ads, and I couldn’t read the directions.  So I looked it up by name on a different site.  It says it is great for brunch or dessert. This one has slightly fewer eggs and cream cheese than the one I saw posted on FB. By soaking the bread overnight, it becomes more of a souffle or a bread pudding. The cream cheese gets creamy and the blueberries add a bit of sweetness and tartness at the same time. Hope you enjoy it! Blueberry French Toast Casserole | Tasty Kitchen: A Happy Recipe Community!

Ingredients

• 1 loaf Texas Toast Or Thick Cut Bread, Cubed (French Toast Style Also Works)
• 12 ounces, weight Cream Cheese, Cubed (Any Kind Other Than Fat Free)
• 1 cup Blueberries, Fresh
• 8 whole Eggs
• 2 cups Milk
• ½ cups Maple Syrup
• Cinnamon, To Taste
• Nutmeg, To Taste
• ½ cups Pecans, Chopped (optional)

Preparation

Place the bread cubes in a greased 13×9-inch baking dish; add blueberries and cream cheese evenly throughout the bread cubes.

Beat eggs, milk, cinnamon, nutmeg and syrup with a wire whisk until well blended. Pour over the ingredients in the baking dish; cover. Refrigerate overnight.

Preheat oven to 375°F.

Bake, uncovered, for 35 minutes. Add the pecans if desired, then bake for an additional 10 minutes or until the center is set. Serve with additional syrup, if desired.

If you are making this recipe for dessert, forego the maple syrup and serve with whipped cream.

Enjoy!

Just ask Google--applesauce to oil

We're having a few couples from church in tomorrow evening, and for dessert I'm serving warmed fresh blueberries over lemon cake with a dollop of real whipped cream. I'd thought some of mixing the blueberries in little blobs into the unbaked cake and swirling, but fortunately remembered the disaster of a few years back when I decided to mix cooked blueberries into a vanilla pudding mix for a pie. Because these mixes all have a little yellow food coloring (called yellow 5 or yellow 6) to make them look yummy and inviting, if you mix in blueberries, you get something that looks like pea soup--gray green. The taste doesn't change at all, but a lot of what we taste is really done with our eyes (which is why I always clean and take down the cobwebs before I invite people over for dinner). So, that disaster was avoided.

The Betty Crocker Super Moist Lemon cake mix (I never make a cake from scratch) called for 1/3 cup of oil. Now, that's not awful, but everyone I know is watching the calories, so I decided to substitute applesauce for oil. I know you can do it in baking, I just didn't know the proportions. That's where Google comes in.

Google answers millions of questions a day--I know because some of them end up on my blog since I write on 50 bazillion topics. Here's what I learned. In baking it's about a 1:1 swap, but don't do it with cookies or snacky things that need a bit of crispness or you get "frankensnack." Even with this cake, I used a little less than 1/3 cup of applesauce, and added about a tablespoon of oil. If the cake tastes a little less than perfect, the blueberries will cover for me; I've tasted them and they are fabulous. 2 Tbsp. flour, 3/4 c. Splenda, a few shakes of cinnamon, and a Tbsp. of butter; heat just to the point they start to burst. Then I'll reheat them before serving, but they won't be mushy.

My little Sunbeam mixer was a wedding gift, so it's 50 years old. I think I've blogged about it before. The cord is stiff, it falls out of its connection, it trips the outlet switch, and the beaters fall out about every 45 seconds. But how many more years will I be making cakes, so I don't replace it. Besides, at this stage, it would be like kicking out a member of the family.

Well, it's about time to take the lemon cake out of the oven. Smells heavenly. I'll let you know . . .