image000022(aka French Toast Casserole)

It was my day to bring “snacks” to church. I was looking for something easy to prepare, and something that I would likely have ingredients on hand for. I did a lot of searching and decided on this recipe. It is scattered over many internet sites with different names and variations. This dish is prepared the night before which was even more enticing – as I would only have to “set it and forget it” (sorta) in the morning.

The dish was a hit and was still warm when I brought it…which made it even better. Here is the recipe with my own variations, yum.

Blueberry Cream Cheese Strata


  • 14 -15 slices day-old bread (enough to fill 9 x 13 dish)
  • 1 pkg (8 oz) cream cheese, cold
  • 1 cup fresh or frozen blueberries
  • 12 eggs
  • 2 cups milk
  • 1/3 cup honey


  • 1/2 cup sugar
  • 1 tablespoons cornstarch
  • 1/2 cup water
  • 1/2 cup fresh or frozen blueberries
  • 1/2 tablespoon butter


Cut bread into 1″ cubes; place half in a greased 9 x 13″ baking dish. Cut cream cheese into small cubes; place over bread. Top with blueberries and remaining bread cubes.
Beat eggs, then add milk and honey. Pour over bread mixture. Make sure all of the crumbs are thorouly saturated. Cover and refrigerate overnight.
Remove from the refrigerator about 25 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and center is set.
In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Slice strata into 24 cubes and pour sauce over cubes. Serve right away.

Yeild 24 fabulous, fattening servings!