Blueberry French Toast Casserole

Blueberry French Toast Casserole is an ideal make-ahead dish for any occasion, family and companion assembling, or serene lethargic end of the week early lunch. Dry bread PLUS blueberries get absorbed an egg custard, and afterward finished off with a tasty rich disintegrate. Extras are delish too!

Springtime is unquestionably the period of early lunches. There is Easter and Mother’s Day, and afterward ALL of the wedding shower fuss and summer stay-cations. So numerous great family and companion events, thus numerous mouths to take care of. THIS French toast dish is certainly the solution to your petitions. It tastes extraordinary, takes care of a group, you can make it early, and extras are marvelous as well.

Before we dive into this formula, I need to share the stars of adding blueberries to your eating routine. Despite the fact that this French toast goulash incorporates sugar and spread (and loads of other stuff), how about we center around the superstar. Blueberries!

Ingredients

For the casserole:

• 14 cups crusty French bread or sourdough bread – cut into cubes
• 1 1/2 cup fresh or frozen blueberries
• 10 large eggs
• 2 cups half and half
• 1 cup 1% milk
• 1 Tablespoon vanilla
• 2/3 cup brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg

For the topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter – cubed

To serve:

• powdered sugar dusting
• pat of butter
• warm maple or blueberry syrup

Instructions

For the casserole:

1. Grease a 9×13 casserole dish.
2. Cube the crusty bread, and place in casserole dish. Sprinkle the blueberries on top of the bread. Set aside.
3. In a large mixing bowl, whisk the eggs, half and half, milk, vanilla, brown sugar, cinnamon, and nutmeg. Pour evenly over the the bread and blueberries.
4. If making this casserole the day before, cover the casserole dish tightly with Saran Wrap. Place in refrigerate overnight.

For the topping:

1. In a medium bowl, mix together the flour, brown sugar, cinnamon and salt. Add the cubed butter and use a pastry cutter (or your fingers) to combine, pressing until the mixture is crumbled.
2. If making this casserole the day before, place mixture in a resealable plastic bag in your refrigerator overnight. (Continue with the following step in the morning.)
3. Pour topping mixture evenly over the casserole right before baking. Bake at 350 degrees for approximately 35-40 minutes.
4. Serve French toast casserole with a dusting of powdered sugar, a pat of butter, and some warm syrup. Enjoy!

Nutrition

Calories: 420kcal | Carbohydrates: 52g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 212mg | Sodium: 388mg | Potassium: 243mg | Fiber: 1g | Sugar: 25g | Vitamin A: 685IU | Vitamin C: 2.2mg | Calcium: 138mg | Iron: 2.7mg