Brunch for Dinner

Does everybody remember Saturday brunch in college at the commons? Yes? Well, it was one of my favorite meals because it was one of the few meals I didn't have to rush my way through to get back to work. One day, they had something unusual; blueberry stuffed french toast. They only had it very rarely, but whenever they did, it was my go-to brunch. Years later, I emailed the chef to find out how they made it. Alas, I still don't know. But that didn't stop brunch for dinner tonight...

"Blueberry Stuffed French Toast Casserole" (6 quart pot)

The original is HERE.

~2 T unsalted butter
~1 brick low fat Philly cream cheese, softened
~1/2 loaf of french bread, sliced into 1 inch thick pieces
~1 pint fresh blueberries
~8 eggs, beaten
~10 oz evaporated milk
~2/3 cup of heavy cream
~1 cup sugar
~pinch salt
~2 t vanilla
~3/4 t cinnamon

Cut bread into 1-inch slices.
Leave bread on the counter for several hours, so it gets stale.
Grease crock pot with butter and leave the excess in crock pot.
Spread cream cheese onto one side of the bread slices.
Place one layer of bread, cream cheese side down, into crock pot.
Sprinkle the blueberries evenly over bread.
Add second layer of bread with cream cheese side down.
Combine the remaining ingredients in a medium mixing bowl.
Pour mixture over the bread and berries in the crock pot.
Gently press the bread down into the egg mixture.
Let the mixture sit for 10 minutes and then press the bread down again.
Allow to sit for 30 minutes.
Cover and cook on low for 5 hours.

(It's done when the liquid is gone and the edges are slightly browned. You might want to check yours at the 3 or 4 hour mark and then cook uncovered for the remainder if too liquid-y.)

8 servings.

Yes, you read that right. 8 eggs. But wow, it's phenomenal. Blueberries, cream cheese, french toast, deliciousness, tastiness, and awesomeness. You could even blend the cream cheese and blueberries. You could even use some other fruit. Pretty much anything you do will taste delicious, though.