Description
A delicious and easy-to-make Blueberry French Toast Casserole, perfect for breakfast or brunch.
Ingredients
Scale
- 8 cups of cubed day-old bread (such as French or Italian bread)
- 2 cups of fresh blueberries (or frozen, thawed)
- 6 large eggs
- 2 cups of milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1/4 cup of maple syrup (plus extra for serving)
- 1/4 cup of powdered sugar (for dusting)
- Butter or cooking spray (for greasing the baking dish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, whisk together the eggs, milk, vanilla extract, cinnamon, salt, and maple syrup until well combined.
- Layer half of the cubed bread in the bottom of the prepared baking dish. Sprinkle half of the blueberries over the bread.
- Pour half of the egg mixture over the bread and blueberries. Repeat the layers with the remaining bread, blueberries, and egg mixture.
- Press down gently on the casserole to ensure the bread absorbs the egg mixture. Cover the dish with aluminum foil and let it sit for 15 minutes.
- Bake covered for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the casserole is set.
- Allow the casserole to cool for a few minutes before dusting with powdered sugar and serving with extra maple syrup.
Notes
- For added flavor, mix in a teaspoon of lemon zest or a splash of almond extract into the egg mixture.
- Substitute the blueberries with other berries like strawberries or raspberries, or add nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 210mg