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Benefitting Candlelighters of Brevard

Local Florida Blueberry French Toast Casserole From The Queen Of Green Team

ngredients for Casserole


  • 1 loaf of day old French Bread, cut into 1 inch squares
  • 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
  • 2 cups of Fresh Blueberries
  • 12 eggs, beaten
  • 2 cups milk
  • 1 teaspoon vanilla
  • ½ teaspoon of nutmeg
  • ¼ teaspoon of mace
  • ½ cup maple syrup
  • Ingredients for Blueberry CompoteTopping
  • 1 cup of sugar
  • 2 Tbsp. cornstarch
  • 1 cup water
  • 2 cups fresh blueberries
  • 1 Tbsp. ButterInstructions
  1. Preheat Big Green Egg for Indirect cooking at 350°
  2. Lightly grease a 9x13 pan suitable for the grill or line an aluminum half pan with parchment paper.
  3. Arrange ½ of the bread cubes in the dish and top with the cream cheese cubes. Sprinkle 2 cups of blueberries over cream cheese and top with the remaining bread cubes.
  4. In a separate bowl, mix the eggs, milk, vanilla, nutmeg, mace and maple syrup. Pour this mixture over the bread. Cover and refrigerate overnight.
  5. In the morning, while the BGE is heating up, pull the casserole from the refrigerator and allow it to come to room temperature for up to 30 minutes.
  6. Cover with foil and bake for 30 minutes, then uncover and bake for 25 to 30 minutes until the center is firm to the touch and the top is browned.
  7. While the casserole is cooking, in a sauce pan mix the sugar, cornstarch and water. Bring it to a boil stirring constantly and cook for 3 to 4 minutes.
  8. Add the 2 cups of blueberries; reduce the heat to a simmer for 10 minutes. When the blueberries burst, add the butter.  

Pour the compote over the casserole, serve and enjoy! About 10 servings.