BLUEBERRY FRENCH TOAST SOUFFLE
This is the most impressive, yet easiest, brunch dish. You make it the night before, then just pop it in the oven. Everyone raves! I have used skim milk and reduced fat cream cheese with excellent results. I have also used raspberries and it was delicious. When berries are not in season, I use unsweetened frozen berries and it is perfect!!! Cooking time does NOT reflect the overnight stay in the refrigerator.
Provided by LizP5885
Categories Breakfast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For the casserole: Arrange half of bread in a greased 9x13 casserole.
- Scatter cream cheese over bread and sprinkle with blueberries.
- Scatter remaining bread cubes.
- Whisk eggs, syrup and milk together and pour over bread and chill overnight covered.
- Preheat oven to 350.
- Bake covered for 30 minutes.
- Uncover and bake another 30 minutes.
- Serve with Blueberry Sauce.
- Blueberry Sauce: Stir together sugar cornstarch and water and cook over medium heat for 5 minutes, stirring occasionally.
- Add berries and simmer for 10 minutes or so until berries start to burst a bit and it thickens up.
- Stir in butter until melted.
- Serve with the casserole.
Nutrition Facts : Calories 619.7, Fat 32.3, SaturatedFat 17.4, Cholesterol 392, Sodium 560.6, Carbohydrate 65, Fiber 1.8, Sugar 38.9, Protein 18.9
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love