I probably don’t even have to tell you my latest news. One look at this picture, and you already know: I have FOUND this year’s Christmas Morning Breakfast dish. And THIS IS IT. Yeah, I know. I’m just a little bit excited. But do you have any idea how awesome this dish is? How easy it is to throw together? How amazing it smells while cooking? How yummy it tastes? You should make it and find out!!
OK I’ll stop. I know I’m out of control. I just really appreciate success in the kitchen. This happens to you when you have a family. Am I right? When you have to feed a spouse and children, it seems like every night is another gamble. Will it turn out to be too spicy for the kids? Too blah for the spouse? Will it be just too strange and different for anyone to enjoy? So yeah, I’m enthusiastic about this recipe. It rocks. Everyone will like it. Christmas is saved!
This recipe is adapted from one I found (via Pinterest) on a blog called Deliciously Yum. The original recipe calls for blueberries, but we have lots of blackberries from last summer that are still taking up freezer space, so I decided to use those instead. Also, the original recipe uses French bread cubes and has a little cinnamon in the custard mixture. I just combined those two things by using leftover Easy Cinnamon Bread instead of French bread, and I highly recommend that everyone in the world should do the same. Also, the original recipe calls for a little nutmeg, which I left out. So if you like nutmeg, you should feel free to add that as well.
Cover the whole thing with some foil or plastic wrap and stash it in the refrigerator. Obviously, if you can let this soak overnight, that would be awesome. You can just take it out in the morning and then bake it.
But I wanted to eat ours for dinner. So then comes the question that I really don’t know the answer to: how long does it have to soak in the frig? I’ve seen recipes that say at least two hours, but I’m not convinced that’s enough time. I left mine in for about 5½ hours, and that was great. So how long? I’ll leave that up to you, but I’m thinking four hours will probably do it. Probably.
Once the casserole has soaked, bake it for about 45 minutes covered, then another half an hour uncovered. When it’s finished baking it will be very well set up, and a knife inserted in the center will come out clean. Let the dish sit for about ten minutes or so after you take it out to firm up even more.
Cut the casserole into squares and serve it covered in syrup. No further embellishment is needed. Of course, I won’t stop you if you want to add some more berries, some powdered sugar, maybe a little whipped cream, whatever you want. Just remember there’ll be a lot of cookies around later on…
- Cinnamon Blackberry French Toast Casserole
- ½-¾ loaf Easy Cinnamon Bread (from this site), cut into cubes
- 4 oz. cream cheese
- 1 tablespoon milk
- ½ cup powdered sugar
- 1 cup blackberries or other berry (frozen OK)
- 5 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- ¼ cup maple syrup
- Note: if not using cinnamon bread, add ½ teaspoon cinnamon to custard mixture.
- Blackberry Syrup
- 1 cup blackberries (frozen OK)
- ½ cup sugar
- ½ cup water
- Brush an 8-x-8 inch casserole dish with small amount of oil, or spray with cooking oil spray.
- Cut bread into cubes. Add ½ of bread cubes to casserole dish. Spread out into single layer.
- Add cream cheese, powdered sugar, and 1 tablespoon milk to small mixing bowl. Using a mixer, or beating by hand, combine all ingredients until frosting-like consistency is reached. Spread over bread cubes.
- Distribute ½ cup of berries over cream cheese layer.
- Add remaining bread cubes to casserole dish and sprinkle with remaining berries.
- Combine 1 cup milk, eggs, vanilla, and syrup in a batter bowl or other mixing bowl. Pour egg mixture over bread cubes and berries. Cover and refrigerate at least 4 hours (?) or overnight.
- Remove casserole from fridge 30 minutes before baking. Preheat oven to 375 degrees.
- Bake 45 minutes covered. Bake for another 30 minutes uncovered, or until the casserole is fully set and a knife inserted in center comes out clean.
- Combine blackberries, sugar, and water in small saucepan over medium-high heat.
- Bring to a boil, breaking up berries with a fork. Allow syrup to additionally thicken 1-2 minutes.
- Serve over Cinnamon-Blackberry French Toast Casserole.