Freezer Blueberry French Toast Casserole

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 cup water
• 1 cup frozen blueberries

Recipe

• 1 spray-treat a baking dish.
• 2 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.).
• 3 sprinkle blueberries over the cream cheese and top with the remaining bread cubes.
• 4 whisk together the eggs, egg substitute, milk, vanilla, spices and maple syrup. pour over the bread cubes.
• 5 sprinkle wheat germ evenly over casserole.
• 6 cover and refrigerate overnight if serving the next day. if not, continue with freezing instructions.

recipe

• 7 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.
• 8 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!)
• 9 bring to a boil and cook, stirring constantly for 3-4 minutes.
• 10 mix in the blueberries. reduce heat and simmer 10 minutes. cool before putting in freezer bags.
• 11 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.