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Blueberry French Toast Casserole

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 Eva Amurri shares her Blueberry French Toast Casserole

With so many of us homebound this month– whether in quarantine, isolation or because of the winter weather and freezing temps– there are many days spent cooking at home. In my house, breakfast is often the laziest meal of the day, especially when I’m not feeling up to cooking. I can be found making cereal or oatmeal for my kids 5/7 mornings a week. It’s been a goal of mine recently to figure out some warm breakfasts for my family that aren’t too time-intensive, and that can be saved or even made ahead of time to add to the flexibility. Today I’m really excited to be sharing my Blueberry French Toast Casserole with you guys! I usually make this at night, and then stick it in the fridge, with some tin foil and reheat in the morning. If you make it ahead, don’t glaze it until you’re ready to serve! I hope you like this recipe as much as we do!

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Ingredients…

For the french toast…
For the glaze…
Step by Step...

Step 1:

Prepare Pan for Egg Batter

In an 8×8 pan, spray cooking spray on the bottom and then fill with cubed bread and 1/2 cup of blueberries. Next, whisk together the eggs, milk, melted butter, maple syrup, and vanilla.

Step 2:

Pour Egg Mixture and Bake

Pour the egg mixture evenly over the bread and blueberries, making sure every piece of bread is moist. Sprinkle the remaining blueberries over the top. Cover and refrigerate for at least 3 hours and up to 24, if not freezing. Bake, uncovered for 50-60 minutes or until golden brown at the top at 350 degrees in the oven. Let sit for 10 minutes to cool.

Step 3:

Add Glaze and Enjoy!

While the casserole cools, stir together the milk, vanilla, and salt in a small bowl. Add the powdered sugar and whisk until thin white glaze forms. Drizzle over the top of the casserole with a gravy boat dish and serve warm!

 

Eva Amurri shares her Blueberry French Toast Casserole

Blueberry French Toast Casserole

This delicious, easy-to-make casserole is the perfect breakfast dish for you and your family. Bursting with flavor and warms the soul during these cold winter months.
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Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Breakfast, Brunch
Servings 4 people
Calories 535 kcal

Equipment

  • 1 Mixing Bowl
  • 1 whisk
  • 1 8x8 Pan
  • 1 oven
  • 1 Refrigerator
  • 1 Freezer optional

Ingredients

For the French Toast

For the Glaze

Instructions
 

  • In an 8x8 pan, spray cooking spray on the bottom and then fill with cubed bread and 1/2 cup of blueberries. In a mixing bowl, whisk together the eggs, milk, melted butter, maple syrup, and vanilla.
  • Pour the egg mixture evenly over the bread and blueberries, making sure every piece of bread is moist. Sprinkle the remaining blueberries over the top. Cover and refrigerate for at least 3 hours and up to 24, if not freezing. Bake, uncovered for 50-60 minutes or until golden brown at the top at 350 degrees in the oven. Let sit for 10 minutes to cool.
  • While the casserole cools, stir together the milk, vanilla, and salt in a small bowl. Add the powdered sugar and whisk until thin white glaze forms. Drizzle over the top of the casserole with a spoon and serve warm!

Nutrition

Nutrition Facts
Blueberry French Toast Casserole
Amount Per Serving
Calories 535 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 13mg4%
Sodium 643mg28%
Potassium 391mg11%
Carbohydrates 104g35%
Fiber 4g17%
Sugar 39g43%
Protein 17g34%
Vitamin A 190IU4%
Vitamin C 6mg7%
Calcium 180mg18%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Blueberry, Breakfast, Egg, French Toast, Goat Milk
Tried this recipe?Let us know how it was!

Eva Amurri shares her Blueberry French Toast Casserole


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Photographs by Julia Dags | Copyright © 2022 Happily Eva After, Inc. All Rights Reserved.

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2 Comments

  1. Morgan says:

    This looks delicious! Thanks so much for sharing the recipe. Looking forward to making this!

    01.11.22 Reply