Post by Deleted on Apr 5, 2013 11:05:25 GMT -5
Overnight casserole indulgence!
12 slices (about 8 cups) day old bread cut into one inch cubes. Italian or French bread recommended
1 1/2 packages cream cheese: cut into small cubes, crumbled, or whipped
with a bit of milk to be spreadable. Depends on how chunky you want
the cheese. Less chunky is the preference.
1-2 cups frozen blueberries
10 eggs
2 cups milk
1/3 cup maple syrup
1 tsp vanilla
Blueberry sauce
1 cup sugar
2 Tbs. cornstarch
1 cup water
1 cups frozen blueberries
1 Tbs. butter
----
grease big casserole dish (9x13 or 3 quart)
add 1/2 the bread, spread cream cheese, add blueberries and top with the rest of the bread.
In a mixing bowl: beat eggs, then mix in milk, vanilla and maple syrup. pour over casserole dish, cover and put in fridge overnight.
The next day:
Take it out of the fridge about 1/2 hour before baking, preheat oven to 350 degrees. Cover and bake about 30 minutes, uncovered another 20-30 minutes until the middle is firm and the casserole lightly browned.
For the sauce, bring sugar water and cornstarch to a boil in a medium saucepan. add blueberries, simmer until the blueberries burst (about 10 minutes) add butter and pour over servings.
*in our case, the sauce was made the night before, delivered in a glass jar. I reheated it by putting the jar in a pan of water to simmer.
To be truly wicked, top servings with a blob of whipped cream or vanilla ice cream. We used ice cream.
We believe we have to try it with fresh strawberries. It's so rich, I think twice a year is the limit, unless we have a bumper crop of raspberries, then three times!
12 slices (about 8 cups) day old bread cut into one inch cubes. Italian or French bread recommended
1 1/2 packages cream cheese: cut into small cubes, crumbled, or whipped
with a bit of milk to be spreadable. Depends on how chunky you want
the cheese. Less chunky is the preference.
1-2 cups frozen blueberries
10 eggs
2 cups milk
1/3 cup maple syrup
1 tsp vanilla
Blueberry sauce
1 cup sugar
2 Tbs. cornstarch
1 cup water
1 cups frozen blueberries
1 Tbs. butter
----
grease big casserole dish (9x13 or 3 quart)
add 1/2 the bread, spread cream cheese, add blueberries and top with the rest of the bread.
In a mixing bowl: beat eggs, then mix in milk, vanilla and maple syrup. pour over casserole dish, cover and put in fridge overnight.
The next day:
Take it out of the fridge about 1/2 hour before baking, preheat oven to 350 degrees. Cover and bake about 30 minutes, uncovered another 20-30 minutes until the middle is firm and the casserole lightly browned.
For the sauce, bring sugar water and cornstarch to a boil in a medium saucepan. add blueberries, simmer until the blueberries burst (about 10 minutes) add butter and pour over servings.
*in our case, the sauce was made the night before, delivered in a glass jar. I reheated it by putting the jar in a pan of water to simmer.
To be truly wicked, top servings with a blob of whipped cream or vanilla ice cream. We used ice cream.
We believe we have to try it with fresh strawberries. It's so rich, I think twice a year is the limit, unless we have a bumper crop of raspberries, then three times!
