This Blueberry French Toast Casserole is a great overnight breakfast bake that everyone will love!
I love breakfast food! Especially the kind I can make the night before and then pop in the oven in the morning! This recipe is a version of my go-to Overnight Vanilla French Toast as is this Strawberry Cheesecake French Toast Casserole. A perfect weekend or holiday breakfast recipe!
Blueberry French Toast Casserole
The shorter French bread loaf works best for this recipe (not the really long skinny ones) and the casserole will turn out with a crunch on the top and be custard like on the bottom. If you don’t want a crunchy top flip the bread slices over some time during the chilling process. Cut the bread into about 8 slices.
Whisk together the remaining ingredients (except blueberries) and pour evenly over bread slices, cover and chill overnight. The next morning sprinkle on the blueberries and bake at 400 degrees for about 45 minutes. Top with a dusting of powdered sugar and maple syrup.
Serve with your favorite bacon or breakfast sausage for a delicious breakfast!
- 1 loaf French bread, cut into about 8 slices about ¾ inch thick slices
- 6 eggs
- 2 cups half-and-half
- ½ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1½ teaspoons vanilla extract
- 1½ cups blueberries
- Garnish: maple syrup and powdered sugar
- Spray a 9x13 inch glass baking pan with non-stick vegetable spray.
- Arrange bread slices in pan in a single layer; set aside.
- In a bowl, whisk together remaining ingredients except garnish until completely smooth.
- Pour evenly over bread slices until covered.
- Cover and chill overnight, or until most liquid is absorbed.
- Bake, uncovered, on center rack of oven at 400 degrees for 40 - 45 minutes, until puffy and golden.
- Garnish as desired.
Shared on Weekend Potluck