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+
servings
US Customary
Metric
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Blueberry French Toast Casserole
An easy, make ahead, overnight french toast casserole breakfast treat. Mix it up and put it in the fridge, then pop in the oven in the morning. Any berries will work.
Course
Breakfast
Cuisine
American, Canadian
Prep Time
15
minutes
Cook Time
1
hour
Total Time
1
hour
15
minutes
Servings
16
servings
Calories
390
kcal
Author
Colleen Milne
Ingredients
1
loaf sourdough bread
torn into chunks of about 2 inches
8
large eggs
beaten
2 ½
cups
cream
half & half
½
cup
sugar
1
teaspoon
vanilla extract
Topping
½
cup
flour
½
cup
brown sugar
firmly packed
1
teaspoon
cinnamon
¼
teaspoon
salt
Pinch
of nutmeg
½
cup
cold butter
cut into pieces
1
cup
fresh or frozen blueberries
½
cup
maple syrup
US Customary
-
Metric
Instructions
Spread the torn bread chunks evenly in a 9"x13” buttered pan
In a large bowl, combine the eggs, cream, sugar and vanilla
Pour the egg mixture over the bread
Cover the pan with plastic wrap and put in the fridge overnight
In another bowl, combine the flour, sugar, cinnamon, salt, and nutmeg
Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs
Put the topping mixture in a zip lock bag in the fridge overnight.
In the morning, preheat oven to 350°
Sprinkle blueberries over the soaked bread in the pan
Sprinkle topping evenly over the pan
Bake for one hour
Remove from oven and drizzle maple syrup all over
Notes
This casserole is perfect with bacon or sausage and a fresh citrus salad on the side, or served on a larger brunch buffet.
Nutrition
Serving:
1
g
|
Calories:
390
kcal
|
Carbohydrates:
41
g
|
Protein:
7
g
|
Fat:
22
g
|
Saturated Fat:
13
g
|
Cholesterol:
148
mg
|
Sodium:
280
mg
|
Potassium:
137
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
850
IU
|
Vitamin C:
1.2
mg
|
Calcium:
69
mg
|
Iron:
1.7
mg