Overnight Blueberry French Toast Casserole
This simple make-ahead casserole is kind of like a blueberry pie covered in French toast. Buttery, breakfast-y goodness.
- 8 ounces French bread, I used half of a 1-pound loaf
- 4 eggs
- 1/2 cup milk
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla
- 4 & 1/2 cups blueberries, *
- 1/2 cup sugar
- 4 teaspoons cornstarch
- 2 teaspoons cinnamon
- 2 tablespoons butter, melted (I recommend Land O'Lakes )
- powdered sugar, to garnish
Slice the French bread diagonally into 10-14 slices, each one about 1/2 or 3/4 inch thick.** Arrange in a single layer in a 9x13 inch dish.
In a medium bowl, whisk together eggs, milk, baking powder, and vanilla. Pour slowly over the bread, making sure to get all the bread wet. Turn the slices over and saturate them. Cover completely and chill overnight, or at least a couple hours.
When you are ready to bake, preheat the oven to 425 degrees. Grease a new 9x13 inch pan.
Combine blueberries, sugar, cornstarch, and cinnamon in the greased pan. Stir until combined, then spread it out evenly.
Place the bread wettest side down on top of the blueberries in a single layer. Brush with the melted butter.
Bake in the preheated oven for 24-26 minutes, or until golden brown.
Sprinkle with powdered sugar and serve immediately!
*I used frozen blueberries, didn't thaw them at all.
** I sliced mine a little thicker and put mine into a 2-quart pan. Whatever floats your boat.
Source: adapted from Always in Season, a collection from the Junior League of SLC
Serving: 1 slice, Calories: 334 kcal, Carbohydrates: 57 g, Protein: 10 g, Fat: 8 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 121 mg, Sodium: 297 mg, Potassium: 207 mg, Fiber: 4 g, Sugar: 30 g, Vitamin A: 370 IU, Vitamin C: 11 mg, Calcium: 81 mg, Iron: 2 mg