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      RECIPE TITLE "Blueberry French Toast Casserole"
    Source: Deseret News (Salt Lake City) , May 21, 2008 - Author: Jeanne Jones

    yieldsserves 8 time--- difficultyeasy

    If you want to make this right away, you can let it sit and soak up the custard for as little as half an hour -- you don't have to leave it overnight. If you are using frozen fruit, do not allow it to sit overnight; also, it will take an extra 10-15 minutes to bake. Stale bread actually makes this better; if you have only fresh bread, let it dry or toast it first.


    • 8 eggs
    • 1 cup sugar
    • 2 teaspoons vanilla extract
    • 3 cups half-and-half
    • 1/4 cup butter
    • 12 slices bread
    • 2 cups fresh or frozen blueberries

    Cinnamon sugar:

    • 1/2 cup sugar
    • 1 tablespoon cinnamon


    Beat together the eggs, sugar, vanilla and half-and-half. Butter the bread and place 1/3 in bottom of a 9-by-13-inch pan. Add 1/3 of the berries; sprinkle with cinnamon sugar. Pour 1/3 of the egg mixture over. Repeat layers two more times. Cover and place in refrigerator overnight. Bake at 350 F for 45 minutes.

    Each serving contains approximately: 527 calories; 22 gm fat; 236 mg cholesterol; 413 mg sodium; 70 gm carbohydrates; 12 gm protein; 3 gm fiber

    Copyright © 2008 Deseret News Publishing Co.


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