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!
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