Quick Blueberry French Toast Casserole
350kcal
Ingredients
For the casserole
- 1 loaf 1 loaf of bread (cubed) Use brioche or challah for a richer flavor.
- 2 cups 2 cups of blueberries (fresh or frozen)
- 6 large 6 large eggs
- 1 cup 1 cup of milk Can substitute with almond milk for a dairy-free version.
- 1/2 cup 1/2 cup of sugar
- 1 teaspoon 1 teaspoon of vanilla extract
- 1 teaspoon 1 teaspoon of ground cinnamon
- 1/4 teaspoon 1/4 teaspoon of salt
- Butter for greasing Butter (for greasing the dish)
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
- In the greased dish, layer the cubed bread and sprinkle the blueberries evenly over the top.
- In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
- Pour the egg mixture over the bread and blueberries, ensuring everything is well-soaked.
- Cover the dish with foil and refrigerate for at least an hour or overnight for a more developed flavor.
Baking
- Bake the casserole, uncovered, for 35-40 minutes, until it is golden brown and puffed up.
- Allow it to cool slightly before serving. Optionally, serve with maple syrup or powdered sugar.
Nutrition
Serving1gCalories350kcalCarbohydrates50gProtein8gFat12gSaturated Fat5gSodium200mgFiber2gSugar15g
Notes
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes until warmed through. Mix in other fruits like raspberries or strawberries, or add chopped nuts for extra crunch.