Shelly's Recipe

Blueberry Muffin French Toast Souffle

Category: Breakfast Casseroles

4 large croissants
4 C french or Italian bread
8 oz. cream cheese softened
1/4 C butter
1/2 tsp. vanilla
1/2 C maple syrup
8 eggs
2/3 C cream
11/2 C milk
2 C fresh or frozen blueberries

Streusel
1/3 C brown sugar
1/3 C white sugar
1/3 C flour
3 tbsp butter, melted
1 tbsp cinnamon
Instructions

Place bread cubes in a greased 9 x 13 pan. Toss bread with blueberries.

Soften cream cheese and butter in microwave and combine with vanilla and syrup, whisking until smooth.

Add eggs. Then add milk and cream, whisking to combine.

Combine sugars, flour and cinnamon for the streusel. Pour melted butter over sugar mix and combine with a fork or fingers until it looks like wet sand. Set aside.

Pour egg mixture over bread and refrigerate for 3 hours up to overnight.

when ready to bake, remove from fridge and sprinkle streusel evenly over the bread.
Bake at 375 for 30-40 minutes or until golden brown, set and a knife comes out clean when inserted in the middle.

Serve warm with buttermilk syrup if desired.


Buttermilk Syrup

1/2 C butter
1 c. buttermilk
2 c. sugar
1 tsp baking soda
2 tsp vanilla
Instructions

Use a pot much bigger than you think you will need because it will bubble up and make a huge mess if it is not big enough.

Combine buttermilk, sugar and butter in a large pot and bring to boil. Boil for 1 minute and remove from heat.

Stir in baking soda and vanilla , stirring constantly until it stops foaming up (this is where it could potentially make a mess)!