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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!
Ingredients…
For the french toast…
- Stale Loaf of Sourdough Bread
- 5 Eggs
- 1 Cup Milk
- 1/4 Cup Melted Butter
- 1/4 Cup Pure Maple Syrup
- 2 Teaspoons Pure Vanilla Extract
- 1 1/2 Cup Fresh or Frozen Blueberries
For the glaze…
- 1 Tablespoon Milk
- 1/2 Teaspoon Pure Vanilla Extract
- Pinch of Salt
- 1/2 Cup Powdered Sugar
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!
Blueberry French Toast Casserole
Equipment
- 1 Mixing Bowl
- 1 whisk
- 1 8x8 Pan
- 1 oven
- 1 Refrigerator
- 1 Freezer optional
Ingredients
For the French Toast
- 1 Loaf Sourdough Bread, Stale
- 5 Whole Eggs
- 1 Cup Goat Milk
- 1/4 Cup Butter, Melted
- 1/4 Cup Pure Maple Syrup
- 2 tsp Pure Vanilla Extract
- 1 1/2 Cup Blueberries, Fresh or Frozen
For the Glaze
- 1 tbsp Goat Milk
- 1/2 tsp Pure Vanilla Extract
- 1 pinch Salt
- 1/2 cup Powdered Sugar
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
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This looks delicious! Thanks so much for sharing the recipe. Looking forward to making this!
Yay! Let me know how you like it! xx