My BLUEBERRY FRENCH TOAST CASSEROLE is always a good idea.
Whether you make this one Saturday morning for brunch or save it for a patriotic holiday and give it a red, white and blueberry twist with a few chopped strawberries thrown in, you will love how simple (and tasty!) this recipe is for breakfast.
Bonus, you can also use a gluten-free bread to keep this g-free too!
From our family to yours, enjoy! xx
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Blueberry French Toast Casserole
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 pieces 1x
Description
A simple and delicious breakfast recipe for your summer weekends.
Ingredients
Scale
- 1 loaf of Challah or Brioche, torn into pieces (you can use gluten-free)
- 2 cups of fresh blueberries
- 6 eggs
- 1 cup of milk
- 1 tablespoon of cinnamon
- 2 teaspoons vanilla
- optional drizzle of milk and powdered sugar (equal parts)
Instructions
- Preheat oven to 375 degrees.
- Spray (I use Pam) a 9×12 baking dish. Spread your torn pieces of bread over the bottom of your baking dish. Sprinkle your blueberries over your bread. Set aside.
- In a mixing bowl, whisk together your eggs, milk, cinnamon and vanilla. Pour this mixture down over the baking dish.
- Pop your casserole in the oven (or the fridge up to 24 hours!) and bake about 35 minutes or until the edges are browned and the center is set.
- Remove from oven and either serve immediately or add a drizzle of glaze over the top (you whisk equal parts milk and powdered sugar to make a quick little glaze) before serving.
Notes
You can also add in a cup of chopped strawberries along with your blueberries to make this red, white and blue too!
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