Leftover bread, dinner rolls, etc. can all be put to good use in making stuffing, croutons and one of my favorites, french toast casserole. Easy to make ahead and bake in the morning, this recipe was amped up this weekend with the addition of fresh blueberries. Served warm with a drizzle of maple syrup and crisp salty bacon, you’ll definitely want to try this around the upcoming holidays.
BLUEBERRY FRENCH TOAST CASSEROLE
- 6 Dinner Rolls or 1/2 Load Bread
- 5 Eggs
- 1/4 Cup Heavy Cream
- 1/4 Cup Milk
- 1 Tbs. Sugar
- 1 Tsp. Vanilla
- 1/2 Tsp. Cinnamon
- Pinch of Salt
- 1 Cup Fresh Blueberries
- 1/2 Cup Light Brown Sugar
- 3 Tbs. Butter
- Tear bread into roughly 2-inch pieces and set aside.
- In a medium bowl combine eggs, cream, milk, sugar, vanilla, cinnamon and salt. Whisk together until until all ingredients are incorporated.
- Place bread into egg mixture and toss lightly to coat evenly. Do not over-mix or your bread will turn to mush.
- Fold in blueberries until evenly distributed.
- Pour mixture into a 2-quart baking dish coated with cooking spray. Cover and refrigerate overnight.
- Take casserole out 30 minutes prior to baking. Preheat oven to 350 degrees.
- Bake covered for 40 minutes.
- Remove lid or foil and sprinkle dish with brown sugar. Cut butter into small pieces and dot along top of brown sugar.
- Return to the oven and bake, uncovered, for an additional 15 minutes.
- Remove from oven and serve immediately with warm maple syrup.
It doesn’t get much easier than a make-ahead breakfast like this one. This recipe serves four, but can easily be doubled and baked in a 13×9 dish. Who wouldn’t want to wake up to this on Christmas morning? Or any morning for that matter? Dig in!