Blueberry French Toast Casserole
Ingredients
The casserole
-
1
loaf (12–14-ounce/340–400g)
French bread, sourdough bread, or challah
-
1
cup (140g)
fresh or frozen blueberries
-
8
large
eggs
-
2 ¼
cups (540ml)
whole milk
-
½
teaspoon
ground cinnamon
-
¾
cup (150g)
packed light brown sugar
-
1
Tablespoon (15ml)
pure vanilla extract
Streusel Topping
-
⅓
cup (69g)
packed light or dark brown sugar
-
⅓
cup (41g)
all-purpose flour
-
½
teaspoon
ground cinnamon
-
6
Tablespoons (85g)
unsalted butter, cold and cubed
Instructions
- 1. Grease a 9×13-inch pan and cut the bread into 1-inch cubes, spreading them in the pan with blueberries on top.
- 2. Whisk together eggs, milk, cinnamon, brown sugar, and vanilla, then pour over the bread. Cover and refrigerate for 3–24 hours, preferably overnight.
- 3. Preheat the oven to 350°F (177°C) and remove the pan from the refrigerator.
- 4. For the topping, mix brown sugar, flour, and cinnamon, then cut in the butter and sprinkle over the bread.
- 5. Bake for 45–55 minutes until golden-brown. Serve warm.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
10g
Sodium
300mg
Cholesterol
200mg
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