French Toast Breakfast Casserole

I love my friends!! Here's another submission from my dear "K" in Canada. This one sounds so delicious, I think I'll be trying this one over the weekend! It sounds YUMMY!!


12 (1 inch thick) slices day-old French bread (Sara Lee Raisin Bread doesn't hurt either)
5 eggs
2 1/2 cups milk
1 cup packed brown sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1/4 cup butter or margarine, melted
2 cups fresh or frozen blueberries
1 pkg low fat cream cheese


Chop bread loosly in squares. Arrange bread in a greased 13-in. x 9-in. x 2-in. baking dish.
Glop the cream cheese on in chunks and then drop on the blueberries...mix loosely
In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread.
Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. Bake, uncovered, at 400 degrees F for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.
Yum! Enjoy!
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