Description
A warm, gooey casserole bursting with sweet blueberries and cinnamon, perfect for lazy weekends or impressive brunches.
Ingredients
Scale
- 8 slices of bread (preferably stale or day-old)
- 2 cups of blueberries (fresh or frozen)
- 4 large eggs
- 2 cups of milk
- 1/4 cup of sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
- Butter or cooking spray (for greasing)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- Cut the bread into cubes and layer half of it in the bottom of the dish.
- Sprinkle the blueberries evenly over the bread cubes.
- Top with the remaining bread cubes to create layers.
- In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until fully combined.
- Pour this mixture evenly over the layered bread and blueberries.
- Press down gently to ensure all the bread gets soaked in the custard.
- Let it sit for about 15-20 minutes to absorb the liquid.
- Bake for 35-40 minutes, or until the top is golden and the casserole is set.
- Allow it to cool slightly before serving.
Notes
Serve with maple syrup, powdered sugar, or whipped cream. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 220mg
Keywords: blueberry, French toast, casserole, breakfast, brunch