The day after Halloween - the breakfast

Lil man stayed overnight here after Trick or Treating in the neighborhood. His folks went to a party. And so I made some breakfast for us. Ive been wanting to try this recipe out, since I had some blueberries in the freezer I needed to use up. Ive been meaning to do it all week but kept forgetting to put it together so it could soak overnight. Last nite after dinner I decided to do it with lil man helping me put it together.

This is really easy, basically just layers, let it soak and bake the next morning. Its almost like dessert, a bread pudding. So while I cut up the bread......and I often have either sour dough or a nice Italian bread around, lil man cut up the cream cheese and helped assemble this. I like to make hearty french toast and so I use a good sturdy bread when I make it. I decided to do the same with this. You basically layer bread, cheese, blueberries, more bread and pour the custard mix over it all and let soak over nite. My proportions were off because I used more bread trying to use it up. I also added more eggs and milk. To the egg mixture I added some cinnamon and a bit of vanilla. I do that to my regular french toast too.

So while this was baking, I baked off some bacon to go with it. I warmed up some maple syrup too altho you could do without it. But because there is so very little sweet with this......I like it with the syrup, better. Maybe next time if I have more blueberries Ill make a blueberry topping. I certainly have leftovers and Ill be packaging them up to have later on.  I quick warm up in the oven or microwave, will be great. I do that to my leftover french toast too. This way I don't have to cook them all the time.

Fresh Blueberry-stuffed French Toast Casserole 

Assemble this simple casserole 12 to 24 hours ahead, or just before baking.


Ingredients:
4 large slices sourdough bread, crust removed and cubed
8 ounces cream cheese, cubed
2 cups fresh blueberries
6 large eggs
1 cup milk
1-1/2 teaspoons cinnamon
3 tablespoons powdered sugar


Directions:
1. Preheat oven to 375*F. Arrange half the bread cubes in an 8-inch square baking dish. Distribute the cream cheese cubes evenly over the top of the bread. Distribute the blueberries over the top.


2. Top with the remaining bread cubes.


3. Beat eggs, milk and cinnamon together and pour over. Bake for 35 minutes, uncovered. Sprinkle with powdered sugar before serving.