Blueberry French Toast Casserole Recipe Recipes Net

Ingredients

1loaffrench bread,or sourdough bread or challah

1cupblueberries,fresh or frozen

8large eggs

2¼cupswhole milk

½tspground cinnamon

¾cuplight brown sugar,packed

1tbsppure vanilla extract

⅓cuplight brown sugar,packed

⅓cupall-purpose flour,spoon & leveled

½tspground cinnamon

6tbspunsalted butter,cold and cubed

extra blueberries

fresh fruit

maple syrup

confectioners’ sugar

Grease a 9×13-inch pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1-inch in size.

Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.

Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread.

Cover the pan tightly with plastic wrap and stick it in the refrigerator for 3 hours or overnight.

Preheat oven to 350 degrees F (177 degrees C). Remove pan from the refrigerator.

Whisk the brown sugar, flour, and cinnamon together in a medium bowl.

Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.

Bake for 45 to 55 minutes or until golden brown on top Serve immediately.

Cover leftovers tightly and store them in the refrigerator for 2 to 3 days.