With all this homemade blueberry syrup and fresh blueberries in the fridge, I'm making one of our favorite breakfast-for-dinner recipes.
Blueberry French Toast Bake.
There's a long time of sitting - I'm talking HOURS - before eating, so allow LOTS of time.
|Cut 8 slices of bread into ~1" chunks.|
I love my pizza cutter for this part.
|Uniformity is not necessary.|
Toss the bread into a buttered 9"x13" dish. I like my purple one for this. :)
|Sprinkle a large handful (or more, I like lots more) of blueberries on top. Cube up a 8oz box of cream cheese and sprinkle half on top of the bread.|
Repeat all the previous steps.
|Then get out a big bowl. Whisk up 8 eggs.|
|and add 2 cups of milk. Whisk eggs and milk together.|
|Pour all the liquid over the bread and stuff.|
|Cover with foil and pop it in the fridge overnight or for 8-24 hours.|
About an hour and a half before you want to eat this tasty casserole, put it in the oven and bake for 350 covered about 45 minutes. Uncover and bake another 30 minutes at 325.
|It should be puffed up and set in the center. The top should be golden brown.|
|Drizzle some homemade blueberry syrup and enjoy!|