![]() To fix this issue, try baking the casserole until it's no longer wet. Don't go overboard with your dairy ingredients, and you'll get that brown Maillard effect you know and love with french toast. Usually, this means you used too much dairy, and the egg wash wasn't able to cook all the way. The best part? You can make it the same day and reheat it in the morning, or prepare it the night before and bake it in the morning. If you like french toast casseroles, you're in for a treat. This blueberry cream cheese french toast casserole combines delicious brioche bread, all the fixings of french toast, blue berry, tangy cream cheese filling, sour cream, and a mouth-watering graham cracker crumble that steals the show. Slice whatever amount you need, let it come to room temperature and serve. It's just that good! Just remove it from the fridge. It makes a perfect quick grab and go breakfast because you don't have to, reheat leftovers.It's absolutely delicious without additional syrups. You don't need to add syrup or powdered sugar.The bread is baked on top of of one another. Another great thing about this recipe is that the prep time is cut shorter since you don't have to cut the bread into cubes.The juicy sweet blueberries is a must! I used two cups.I only use brown sugar because it's not as sweet as white sugar and it's tastes more flavorful in this recipe. Brioche bread is already sweet enough, therefore I don't add white sugar.The tangy flavor rounds out the sweetness and adds some tanginess to the casserole. I also love the tangy cream cheese filling.It makes everything taste better and adds so much flavor to this casserole. Honey graham cracker crumble topping! The crumble is so delicious! What I love about this blueberry french toast casserole is something you don't find on most french toast casseroles.Why this blueberry french toast recipe works When I'm feeling lazy fancy, I prefer to grab a loaf of brioche and bake a big batch of blueberry cream cheese french toast for my big appetite family. It's kind of like a little reward for “adulting” when you really don't want to.ĭon't get me wrong, I love french toast cooked the traditional way (on the stove-top) but I love it even more when it's baked with yummy blueberries, cream cheese and honey graham cracker crumble. The perfect way to jump start your weekend brunch!īlueberry Cream Cheese French Toast Casseroleīlueberry cream cheese french toast casserole is the best breakfast to wake up to on a late weekend and the perfect way to round off a productive, or maybe not so productive, work week. Once apples are cooled, top with vanilla ice cream and caramel sauce.Blueberry cream cheese french toast casserole is embedded in warm cinnamon and sour cream custard, sweetened tangy cream cheese, juicy blueberries and topped with honey graham cracker crumble. Pour the sauce into a jar and place it in the refrigerator until apples are done. ![]() Add the vanilla extract and continue to cook for another minute to thicken further. In a medium saucepan add the sugar, butter, and heavy cream and heat over medium-low whisking gently until it starts to thicken. While the apples are baking, make the caramel sauce. Remove from the oven and allow too cool for a few minutes. Bake for 40-45 minutes or until the apples are tender when pierced with a knife. Place the apples in a large baking dish and add the water to the bottom of the dish. Don't worry if you feel like a lot is falling off, you should still be able to top with plenty of crumble. ![]() Using a spoon, carefully top the apples with graham cracker crumble. Pour the melted butter over while mixing to evenly coat. You can also place the crackers in a zip lock bag and crush. In a medium bowl, crush the graham crackers. Using a spoon, fill the apples evenly with the apple/pear mixture. Add the flour, brown sugar, nutmeg, and salt to the pear and apple and mix until combined. Peel the pear and chop into small cubes and place in a medium bowl with the apple. Chop the apple that you removed to make the hole in small cubes. ![]() Preheat oven to 350 degrees Using a pairing knife or an apple corer, remove the stems and seeds from the apples creating a large hole where the filling will go.
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