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Blueberry French Toast Casserole

Irresistible Blueberry French Toast Casserole for Easy Mornings

This Blueberry French Toast Casserole is a comforting make-ahead breakfast that's perfect for busy mornings and leisurely brunches.
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Prep Time 15 minutes
Cook Time 1 hour
Refrigeration Time 3 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 6 large eggs free-range for enhanced flavor
  • 2 cups milk any type works well
  • 1/4 cup salted butter melted
  • 1/2 cup pure maple syrup save extra for drizzling
  • 1 teaspoon pure vanilla extract opt for pure extract
  • 1 tablespoon cooking spray or butter/oil for alternatives
  • 6 cups sourdough bread cubed
  • 1 cup blueberries fresh or frozen, do not thaw
For the Glaze
  • 1/4 cup milk for glaze
  • 1 pinch salt
  • 1 cup powdered sugar

Equipment

  • Mixing bowl
  • Casserole Dish
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Whisk together the eggs, milk, melted butter, maple syrup, and vanilla extract until fully blended.
  2. Lightly spray an 8x8-inch casserole dish with cooking spray.
  3. Add cubed sourdough bread and blueberries into the prepared dish. Pour the egg mixture evenly over the bread.
  4. Sprinkle remaining blueberries on top. Cover tightly and refrigerate for at least 3 hours or overnight.
  5. Preheat the oven to 350°F. Bake uncovered for 50-60 minutes until golden brown.
  6. Make the glaze by whisking together milk, vanilla, salt, and powdered sugar.
  7. Drizzle the glaze over the casserole before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 135mgSodium: 380mgPotassium: 220mgFiber: 2gSugar: 12gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 8mg

Notes

For best results, use stale sourdough bread and do not thaw frozen blueberries before adding.

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