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I have a great breakfast recipe for you this morning! I’ve had this saved for a couple months but haven’t had a chance to post it yet. I’ve made this Overnight Blueberry Cheesecake French Toast Casserole a few times already, and we can’t get enough of it! I found the original recipe here, and like everything I make, I used a few substitutions that suited us.

The first thing I did was use a loaf of my honey whole wheat bread instead of a store bought french loaf. Part of it was because I had an extra loaf sitting around so I saved money, but I also know what went in my bread so I know it’s a bit healthier. My way takes a bit longer, so feel free to buy a loaf instead!

The second thing I used was Stevia instead of sugar. I try to cut back on sugar as much as possible, and although I know I could have just not made this sugary goodness breakfast, I have to indulge every once in awhile! It made the french toast a little less sweet, but it tasted just fine to me.

This also makes a ton, like 8 servings. Enough to feed an army for one morning, or feed me and John for a few days. Blueberries might be out of season right now, but go buy a bag of frozen blueberries and try this out next week!

Yield: 8 servings

Overnight Blueberry Cheesecake French Toast Casserole

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Ingredients

• 1 loaf of french bread, cubed (Or my honey whole wheat loaf recipe above)
• 1/3 cup Stevia (or sugar)
• 1 1/2 cups blueberries
• 8 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla
• 1 8-oz package cream cheese

Instructions

1. Layer half of the cubed bread in a well-greased 9x13 casserole dish.
2. Cream the vanilla, cream cheese, and sugar in a mixer, then spoon over the bread.
3. Spread the blueberries over top, then cover with the remaining bread.
4. Whisk the eggs and milk together and pour over the casserole, making sure it completely covers the bread. Refrigerate overnight.
5. Bake at 350 degrees for 45-50 minutes.

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