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.
Servings 16 servings
Calories 390kcal
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
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: 1g | Calories: 390kcal | Carbohydrates: 41g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 280mg | Potassium: 137mg | Fiber: 1g | Sugar: 20g | Vitamin A: 850IU | Vitamin C: 1.2mg | Calcium: 69mg | Iron: 1.7mg