Blueberry French Toast Casserole
If you are looking for a quick and easy breakfast recipe, this Blueberry French Toast Casserole is it! Prepare it the night before with simple ingredients, pop it in the oven as your coffee is brewing and you have a heavenly breakfast!
Servings: 8 servings
Ingredients
- 1 loaf 14- to 16-ounce loaf French bread, cut into 1-inch cubes* (about 12 cups) - let them sit out overnight
- 1 1/2 cups North Bay Produce Blueberries
- 8 large eggs
- 2 cups unsweetened oat milk or milk of choice
- 1/3 cup pure maple syrup
- zest of 1 large lemon about 1 tablespoon
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoon pure vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Powdered sugar to garnish
Instructions
- Coat a 9x13-inch casserole dish with nonstick spray. Arrange the bread cubes ) in an even layer in the pan, then sprinkle the blueberries over the top. Set aside.
- In a medium mixing bowl, whisk together the eggs, oat milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt. Pour over the bread. Cover the pan with plastic wrap and place in the refrigerator overnight.
- Preheat the oven to 350 degrees Fahrenheit. .Remove the pan from the refrigerator, and place a rack in the center of the oven. Bake, uncovered, for 45 to 55 minutes, until lightly golden brown on top and the bread in the center is moist but no longer "runny." Serve hot, dusted with powdered sugar and topped with butter and maple syrup, if desired.
Video
Nutrition
Calories: 476kcal | Carbohydrates: 47g | Protein: 12g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 171mg | Sodium: 370mg | Potassium: 335mg | Fiber: 3g | Sugar: 32g | Vitamin A: 352IU | Vitamin C: 4mg | Calcium: 118mg | Iron: 2mg