Overnight Blueberry French Toast Casserole
A simple make-ahead blueberry French toast casserole that soaks overnight and bakes to a golden, custardy breakfast perfect for a crowd.
Servings: 12 servings
Ingredients
- 1 loaf (14-16 oz) whole wheat French bread cut into 1-inch cubes
- 2 cups liquid egg whites or 8 whole eggs
- 2 cups unsweetened almond milk
- 1/4 cup pure maple syrup
- 1 Tbsp vanilla
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pinch salt
- 1 cup blueberries fresh or frozen
- optional toppings powdered sugar, maple syrup, extra blueberries
Instructions
- If your bread is not day-old, preheat the oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast for about 10 minutes until slightly dry; this step is optional but helps prevent a soggy casserole.
- Spray a 9x13 inch baking dish with nonstick spray and evenly arrange the toasted or day-old bread cubes in the dish.
- Scatter the blueberries evenly over the bread cubes.
- In a large bowl, whisk together the liquid egg whites (or 8 whole eggs), almond milk, maple syrup, vanilla, cinnamon, nutmeg, and a pinch of salt until well combined.
- Pour the egg-and-milk mixture evenly over the bread and blueberries, pressing gently so the bread absorbs the liquid. Cover and refrigerate for at least 1 hour or overnight for best results.
- When ready to bake, preheat the oven to 350°F (175°C). Remove the cover and bake the casserole for 45 to 50 minutes, until set and golden on top.
- Let the casserole rest a few minutes, then top with powdered sugar, maple syrup, or extra blueberries if desired and serve.
Equipment
- 9x13 inch Baking Dish
- Baking Sheet
- Mixing Bowl
- Whisk
- nonstick spray
- Measuring cups and spoons
Notes
- Use day-old bread for best texture.
- To save time, toast the bread cubes before assembling.
- Frozen blueberries can be used without thawing.
- Cover and refrigerate for at least 1 hour or overnight.