French Toast Casserole with Berries & Calamansi


1 1/2 loaves bread, cubed and divided in half (we used fresh French Bread)

Layer 1:
1 8 ounce pack of cream cheese
1 Tablespoon milk
1 Tablespoon Sun Tropics® Pure Calamansi
3/4 cup powdered sugar
1-2 cups berries of your choice

Layer 2:
3/4 cup milk
8 eggs
3 teaspoons vanilla extract
3/4 cup Sun Tropics® Pure Calamansi
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1-2 cups berries of your choice
*Optional: For extra sweetness, add 1/4 cup maple syrup

Blueberry Syrup:

1/2 cup cold water
1/2 cup cold Sun Tropics® Pure Calamansi
2 Tablespoons corn starch
1/3 cup white sugar
1 cup blueberries



  1. Spread half of the cubed bread in the bottom of a greased casserole dish.
  2. Blend Layer 1 ingredients, minus the berries, until smooth. Spread mixture over the layer of cubed bread and sprinkle the 1-2 cups of berries over the top.
  3. Spread the other half of cubed bread over the mixture.
  4. Mix Layer 2 ingredients, minus the berries, until combined. Sprinkle with 1-2 cups berries. Pour over the entire mixture. Cover and refrigerate overnight.
  5. In the morning, preheat oven to 375°F. Cover casserole with aluminum foil and bake for 50 minutes, then remove foil and bake another 20 minutes. Top with maple or homemade blueberry Calamansi syrup (see below).

Blueberry Syrup:

  1. Whisk together water, Pure Calamansi, and corn starch until smooth. Mix in sugar and blueberries.
  2. Bring to a simmer over medium heat, then reduce to low and allow to simmer approximately ten minutes, stirring occasionally.

Note: the Blueberry Calamansi Syrup can be made the night before, stored covered in the fridge, then heated again in the morning, or made fresh in the morning!

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