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Quick Blueberry French Toast Casserole
Why did the blueberry break up with the pancake? Because it found a better match in this Quick Blueberry French Toast Casserole!
Ingredients
- 1 loaf of challah or bread, cubed
- 2 cups fresh blueberries
- 6 large eggs
- 2 cups milk
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, whisk together eggs, milk, maple syrup, vanilla extract, cinnamon, and salt.
Layer the bread cubes in a greased 9x13 inch baking dish and sprinkle blueberries on top.
Pour the egg mixture evenly over the bread and blueberries, pressing down gently to soak the bread.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until golden and set.
Dust with powdered sugar before serving.
Kitchen Tools
- Mixing bowl
- Whisk
- 9x13 inch baking dish
- Aluminum foil
- Serving spatula
Chef's Tips
Troubleshooting
Recipe Variations
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Nutrition Facts
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Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can assemble it the night before and refrigerate. Just remember to let it sit at room temperature before baking.
Absolutely! Just add them directly to the casserole without thawing.
Yes, it's perfect for meal prep; simply store individual portions for quick breakfasts.
Yes, you can substitute regular milk with almond or oat milk and use dairy-free bread.
This recipe serves approximately 6 people, depending on portion size.
Some great toppings include whipped cream, yogurt, or additional fresh fruit.
Definitely! Feel free to use brioche, sourdough, or any bread of your choice.