Overnight French Toast Casserole in Red, White and Blue

This overnight breakfast casserole is a perfect solution when serving a crowd or time is running short. It cooks up beautifully with well toasted bread on top and a bread pudding texture underneath. Total Time NOTE: the time noted is for compiling the casserole and cooking ;it does not include the chilling time.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings 10-12 servings

Calories 247kcal

Author Toni Dash

Ingredients

1 cup Strawberry Preserves
9 cups French bread baguette cut into 1 ½ inch cubes (approximately one 13 ounce baguette) I used 3 Udi’s gluten-free French Baguette
1 8-ounce package Neufchatel Cheese or lower fat Cream Cheese , cut into 1/2-inch cubes
4 large Eggs
2 cups Half and Half
1/2 teaspoon Nutmeg , freshly grated if possible
1 teaspoon Vanilla Extract
¼ cup Light Brown Sugar
1 cup fresh Raspberries (frozen and thawed berries may be used)
1 cup fresh Blueberries (frozen and thawed berries may be used)

Instructions

Lightly butter a 13x9 inch baking dish.
Place the strawberry preserves in a bowl and microwave for a minute until they are fluid enough to drizzle; set aside.
Spread half of the bread cubes in a single layer on the bottom of the prepared pan.
Evenly distribute the Neufchatel or cream cheese cubes over the bread. Drizzle the warmed preserved evenly over the bread and Neufchatel.
Distribute the remaining bread cubes over the top of the mixture.
Whisk together the eggs, half and half, nutmeg and vanilla. Pour evenly over the casserole.
Sprinkle the berries over the top of the casserole, followed by the brown sugar. Seal tightly with plastic wrap and place in the refrigerator overnight or up to 24 hours.
Preheat the oven to 425 degrees. Remove the casserole from the refrigerator, cover with foil and bake for 20 minutes. Remove the foil and bake uncovered an additional 10-15 minutes until the casserole sets at the bottom.
Note: if needed place the foil loosely back onto the top of the casserole for the last 5 minutes so the bread does not over brown.
Remove from oven allow to cool for a few minutes and serve. May be served as with traditional French toast with syrup if desired (it's great and sweet enough without it too!)

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