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Freezer Blueberry French Toast Casserole

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  • Freezer Blueberry French Toast Casserole

    I made this last night and put in the freezer for this weekend. I'll let you all know if it's a keeper. I did not put on the wheat germ.. as never use it and thought it would be ok. w/out it.
    Only problem I had was the size of the pan..13 x 9? When I did that all the blueberries fell to the bottom.. so I used the next size smaller.. We'll see..

    The sauce was quite tastey!
    From Recipezaar.

    Freezer Blueberry French Toast Casserole Recipe #230208
    A healthier twist on blueberry french toast casserole. You can make a bunch and freeze before baking for an easy brunch.
    by mpg
    1 hours | 20 min prep

    SERVES 6


    Casserole
    10 slices French bread, cut into quarters
    4 ounces cream cheese, cut into 1/2 inch cubes
    1 cup frozen blueberries
    2 eggs
    1 cup egg substitute (I like eggbeaters)
    1 cup skim milk
    1/2 teaspoon vanilla
    1/4 cup maple syrup
    1 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1 tablespoon wheat germ
    Sauce
    1/2 cup sugar
    1 tablespoon cornstarch
    1 cup water
    1 cup frozen blueberries

    Spray-treat a baking dish.
    Arrange half of the bread cubes in the dish and top with cream cheese cubes. (this gets messy -- just try to spread the lumps of cream cheese evenly around.).
    Sprinkle blueberries over the cream cheese and top with the remaining bread cubes.
    Whisk together the eggs, egg substitute, milk, vanilla, spices and maple syrup. Pour over the bread cubes.
    Sprinkle wheat germ evenly over casserole.
    Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions.
    Freezing Directions: Cover the pan loosely with plastic wrap and then cover tightly with aluminum foil. Freeze. Freeze cooled sauce separately in quart freezer bags.
    To make the sauce (this can be made ahead and frozen or made just before serving): in a medium saucepan mix the sugar, cornstarch and water. (Do this before starting to heat the water -- make sure the cornstarch is completely dissolved before you start heating this!)
    Bring to a boil and cook, stirring constantly for 3-4 minutes.
    Mix in the blueberries. Reduce heat and simmer 10 minutes. Cool before putting in freezer bags.
    To cook, thaw overnight in refrigerator. Remove plastic wrap from casserole. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned. Warm sauce in microwave, stirring often. Serve casserole with warmed sauce.
    Tessa

  • #2
    Re: Freezer Blueberry French Toast Casserole

    Sounds good!
    Nommie

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!

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    • #3
      Re: Freezer Blueberry French Toast Casserole

      Let us know how it goes and what changes we need to make, if any. Good luck.

      Comment


      • #4
        Re: Freezer Blueberry French Toast Casserole

        I wasn't impressed with the sauce.. I reheated and added pure maple syrup to it as it tasted too sugary and cornstarchy (are those words??) I then poured it all over the dish (as the top looked like cubes of bread.. ??.. )

        I also thought it needed more egg mixture..(Perhaps it was the eggbeaters.. as I never use them?) I would adapt this to my regular recipe that I do with strawberries (subbing the blueberries)...

        When I get a chance I'll post my strawberry one in T&T.. (it's ALWAYS a hit.. ) DUH.. I should just stick with what is good, huh?
        Tessa

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