Baked Goods
| Blueberry Cream Cheese French Toast Casserole (dairy) | |||
Contributed by Eileen Goltz. |
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Ingredients1 loaf egg bread, cut into cubes
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Instructions
Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Layer one half of bread cubes in baking dish. Cut cream cheese into cubes and scatter over bread. Layer the coated blueberries over the cream cheese. Cover the blueberries with the remaining bread. Sprinkle generously with cinnamon. In a bowl combine the milk, maple syrup, eggs, and butter. Whisk to combine. Pour the mixture over the bread and press the mixture into the bread with a spatula. This will help the bread soak up the egg mixture. Cover and refrigerate for at least 4 hours or overnight. Bake at 350 for 45 to 50 minutes.
*Special Instructions
Blueberries and Insect Inspection:
Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water.
Wild (uncultivated) blueberries, typically found in mountainous areas, require special inspection due to the greater prevalence of the blueberry maggot (worm). Please see “Special Instructions” below for insect infestation instructions.
1. Wash blueberries thoroughly.
2. Soak berries in Cold water.
3. Scan the surface of the berries.
4. Cut berries open and examine inside for maggots.
Serving Size
Serves 8.
Notes
Please check "Special Instructions" below for an update on inspection for fresh blueberries.
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Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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