Blueberry breakfast casserole
Casseroles
For holidays, my mother-in-law makes a casserole with eggs, bread, sausage and cheese. There’s no messing with that recipe because, well, there’s no messing with that recipe! <br />Many years ago I started making a sweet version, pulled from Gourmet, ?, May 1993, from the “You Asked For It” column: Blueberry- Stuffed French Toast from the Maples Inn. Over the years I’ve fiddled with it: I keep the crusts, add cream to the cream cheese so that it doesn’t get dry and caky, I don’t add maple syrup to the casserole, and I do add vanilla. My sauce is different, too; theirs uses a sauce made with corn syrup, mine is cooked down maple syrup with blueberries. (If I’m lucky, though, I have a jar of my sister’s ~Antonia James~ barely sweetened blueberries to think of her and open on Christmas morning. If you’re lucky, she’ll post her recipe for those delicious blueberries) <br />
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