Blueberry French Toast Casserole
Easy to make ahead for a holiday breakfast or brunch and lower in sugar too
Ingredients
French Toast Casserole
- oil spray or butter for greasing the pan
- 1 pound challah, brioche, sourdough or any bread you'd like
- 1 cup blueberries, fresh or frozen
- 8 large eggs
- 3 cups milk (any kind, dairy or non-dairy)
- 2 tsp vanilla extract or vanilla paste
- 1/3 cup maple syrup, plus more for serving or 1/4 cup brown sugar
- 1 tsp cinnamon
- powdered sugar, for serving (optional)
Optional Crumble Topping
- 4 Tbsp butter or coconut oil, melted
- 1/4 cup all-purpose or oat flour
- 1/2 cup instant "quick cooking" oats
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 2 Tbsp brown sugar or coconut sugar
- 1/3 cup sliced almonds or chopped walnuts/pecans (optional)
Instructions
- If baking right away, heat the oven to 375 degrees. Grease a 9-by-13-inch casserole dish or baking dish with oil spray or butter.
- Dice or rip the bread into bite-sized pieces and place in the casserole dish. Scatter the blueberries over the top and gently toss with your hands to distribute the blueberries.
- In a large bowl, whisk together the eggs, milk, vanilla, and cinnamon. Pour the egg mixture over the bread. Use the back of a large spoon or spatula to press the bread down into the liquid.
- Allow the bread to soak at least 20 minutes before baking or up to 12 hours. If making ahead, cover the pan with plastic wrap and place in the fridge until ready to bake. Once ready to bake, unwrap the dish and heat the oven to 375 degrees.
- If using the topping, crumble it over the top of the casserole in an even layer. Place the dish in the oven and bake until puffed and golden brown on top, 35 to 40 minutes. (If your dish was refrigerated overnight, it may take an extra 10 to 15 minutes.)
- Allow the casserole to cool for 10 minutes then spoon onto plates and serve with a dusting of powdered sugar and/or extra maple syrup.
Optional Crumble Topping
- Mix all of the ingredients together in a bowl until it looks like crumbly, wet sand.
- The topping can be make ahead and stored in the bowl in the refrigerator until you are ready to bake the casserole.