"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Overnight Blueberry French Toast Casserole Recipe

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This recipe for Overnight Blueberry French Toast Casserole, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Woodford

Category:
Category:

Ingredients:  
Ingredients:  
1lb bakery white bread, cut into cubes
3 cups blueberries, divided
cup sugar
6 eggs
3 cups milk
1 tsp cinnamon
tsp nutmeg
1 tsp vanilla

Directions:
Directions:
The night before,spray a 9x13 baking pan with nonstick cooking spray. Add the bread cubes and 2 cups of the blueberries, toss together, and set aside.

In the bottom of a mixing bowl, use a wooden spoon/potato masher/fork to roughly mash the remaining 1 cup of berries.

Add in the sugar and eggs, whisk together. Pour in the milk, vanilla and spices, whisk again.

Pour the egg mixture over the bread cubes evenly. Cover with plastic wrap and refrigerate until morning.

Preheat the oven to 350. Bake for 30 minutes, then uncover and bake for an additional 30 minutes.

Allow to cool slightly, then dust with powdered sugar and serve with maple syrup.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Great to have for Christmas morning or brunch with mimosas! I did find that you need to cut the bread up into smaller chunk (less and 1 inch really) to get them all saturated with the mix.

 

 

 

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