Blueberry French Toast Strata

by admin on August 27, 2009

Another favorite recipe for large functions! 

Ingredients 1x 2x
Italian bread, loaf 1 pound 2 pounds
Blueberries, fresh or frozen 1 cup 2 cups
Eggs 12 2 dozen
Milk 2 cups 4 cup
Honey or maple syrup 1/3 cup 2/3 cup
Milk 1 cup 3 cups
Cream cheese, cubed 1 pound 2 pounds
Blueberry sauce ingredients…
Sugar 1 cup 2 cups
Water 1 cup 2 cups
Cornstarch 2 Tbsp. 4 Tbsp.
Blueberries, fresh or frozen 1 cup 2 cups
Butter or Margerine 1 Tbsp. 2 Tbsp.
Number of steam pans 9X13 1
Number served 8-10 25

Cut bread into 1-inch cubes; place half in a greased 13-inch X 9-inch X 2-inch baking dish or steam pan. The one pound loaves of Italian bread from the grocery store bakery work very well. I do not remove the crusts. Cut cream cheese into 1-inch cubes; place over bread. I often only use half the amount of cream cheese indicated because 2 8-ounce packages is quite a lot. Top with blueberries and remaining bread.

In a large mixing bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set. Use your instant read thermometer to make sure the center is fully cooked (175 degrees).

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French Toast. For large functions, I put the sauce in a 4 quart round chafing dish with ladle.

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