Blueberry French Toast Casserole
Ingredients
The casserole
-
1
loaf (14- to 16-ounce)
day-old sourdough bread
-
1 ½
cups
blueberries
-
8
large
eggs
-
2
cups
unsweetened vanilla almond milk
-
⅓
cup
pure maple syrup
-
1
tablespoon
lemon zest
-
2
tablespoons
freshly squeezed lemon juice
-
1
tablespoon
pure vanilla extract
-
½
teaspoon
ground cinnamon
-
⅛
teaspoon
kosher salt
Toppings
-
to taste
powdered sugar
-
to taste
maple syrup
-
to taste
butter
Instructions
- Coat a casserole dish with nonstick spray and arrange the bread cubes in an even layer.
- Sprinkle the blueberries over the bread cubes.
- In a bowl, whisk together eggs, almond milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt.
- Pour the egg mixture over the bread and blueberries, cover, and refrigerate overnight.
- Preheat the oven to 350°F and bake uncovered for 45 to 55 minutes until golden brown.
- Serve hot with powdered sugar, butter, and maple syrup.
Nutrition Facts (estimated)
Servings
12
Calories
195
Total fat
4g
Total carbohydrates
31g
Total protein
8g
Sodium
128mg
Cholesterol
109mg
You might also like