How To Make Blueberry French Toast CasseroleNicole Presley
I used to work at an office job in a tall building high in the sky, from my desk I could see the top of the mountains, and the birds flying by.
I made a few true friends there and one just came to mind, her name was Emma and she dressed to the nines.
She was the epitome of grace and charm, and would never cause anyone any harm.
In fact she was an absolute treasure and a wonderful cook, per my request she would make us french toast casserole that was worthy of being in a book.
One day I begged her to please share the ingredient secrets that made this casserole so fine, she smiled and said I’m glad you think it’s divine.
Blueberry French Toast Casserole 1 of 11
Mmmmm, this is a great dish for a Sunday brunch. Prepare it the night before and the morning of place it in the oven to bake.
French Bread Sliced 2 of 11
Slice the french bread in 1 inch thick slices.
Let’s Toast 3 of 11
Place sliced bread on a cookie sheet and pop into the oven to toast for 10 to 15 minutes.
Whisk The Eggs 4 of 11
Whisk the eggs with the rest of the wet ingredients, sugar, and spices.
Fit Snug 5 of 11
Fit the toast into the buttered casserole dish.
Add Blueberries 6 of 11
Once half of the toast are placed in the dish, evenly pour the blueberries on top.
Add A Second Layer 7 of 11
Add a second layer of toast on top of the blueberries, then pour in egg mixture. Cover and place in the fridge.
Make The Topping 8 of 11
The next morning, mix topping ingredients in a bowl.
Spread 9 of 11
Spread the topping on the top of the casserole.
Maple Syrup Drizzle 10 of 11
Drizzle the top with maple syrup them place in the oven for 40 to 45 minutes at 350 degrees fahrenheit.
Baked 11 of 11
The top will look crisp! Cut and serve with maple syrup. Enjoy!
Ingredients for blueberry french toast casserole:
- 1 1/2 – french bread loaves (slice into 3/4 of an inch) discard ends.
- 8 – eggs
- 3 – cups half and half
- 1/4 – cup sugar
- 1/2 – tablespoon vanilla
- 1/2 – tablespoon almond extract
- 1/2 – teaspoon cinnamon
- 1/2 – teaspoon freshly grated nutmeg
- 1 1/2 – cups blueberries
Ingredients for the topping:
- 2 – sticks unsalted butter (room temperature)
- 1/2 – teaspoon cinnamon
- 1 1/3 – cup pecan pieces
- 1 1/2 – cups dark brown sugar
- 3 – tablespoons maple syrup
- Preheat oven for 350 fahrenheit
- Butter a 9×13 pyrex dish. Set to the side.
- Cut bread and place on a lined cookie sheet . Place in oven for 10 minutes just to brown slightly/toast. Set to the side and turn off the oven.
- In a big bowl whisk eggs, half and half, sugar, vanilla, almond extract, cinnamon, and nutmeg together until well combined. Set to the side.
- Next take buttered pyrex dish and place a layer of toasted french bread tightly in the dish.
- Then top with blueberries then top with additional toasted bread for a total of two layers.
- Pour egg mixture over top and allow to soak into the bread. Cover and place in the fridge overnight.
- Make the topping: In a medium sized mixing bowl combine butter, cinnamon, pecans, and brown sugar together with your hands until creamy and well combined.
- Then spread on top of our casserole until the entire casserole is covered.
- Lastly drizzle with syrup.
- Place it in the oven and bake for 40 to 45 minutes at 350 degrees fahrenheit.
- Serve with maple syrup.
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
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