On the rare morning that I prepare a breakfast casserole, I wonder why I don't do it more often. It is so nice to have a casserole to slide in the oven with no prep - especially the past months when I'm trying to feed the baby and make breakfast at the same time.
This recipe is a variation of a couple other recipes and a winner at our house.
Blueberry Cream Cheese French Toast Casserole
12 slices of bread
8 oz cream cheese, softened
2 cups milk
2-3 T honey
2 cups blueberries
In greased 9x13, layer bread. I use one whole loaf of homemade bread, cutting it in six pieces and wedging in the pan. Spread cream cheese over the entire top of the bread. Mix eggs, milk, and honey. Pour over bread. Sprinkle blueberries and nutmeg. Cover and refrigerate 8 hours or overnight. Bake at 350 degrees for 25-30 minutes, uncovered.
Watch happy faces surround your table.