Blueberry French Toast Casserole (Whole Milk)

• •1 loaf Stale French baguette (about 12-14 oz, cut into 1-inch thick slices)
• •1.5 cup Whole milk
• •4 piece Large eggs
• •1 cup Granulated sugar
• •1 tsp Vanilla extract
• •1 tsp Ground cinnamon
• •1 tsp Salt
• •1 cup Fresh blueberries (or frozen, not thawed)
• •1 tbsp Unsalted butter (melted, for greasing)
• •to taste to taste Powdered sugar (for dusting (optional))
• •to taste to taste Maple syrup (for serving (optional))

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Grease an 8x8 inch (or similar sized) baking dish with the melted butter.

2. 2

   Arrange the slices of stale baguette in the prepared baking dish. You can overlap them slightly if needed to fit.

3. 3

   In a large bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined and frothy.

4. 4

   Pour the egg mixture evenly over the baguette slices, making sure all the bread is well saturated. Let it sit for 5-10 minutes to allow the bread to soak up the custard.

5. 5

   Evenly sprinkle the fresh blueberries over the bread in the baking dish.

6. 6

   Bake for 25-30 minutes, or until the casserole is golden brown, puffed, and the custard is set. A knife inserted into the center should come out clean.

7. 7

   Remove from the oven and let cool for a few minutes before serving. Dust with powdered sugar and serve with maple syrup, if desired.

Chef's Tips

• 💡For extra richness, you can dot a few small pieces of butter over the top of the casserole before baking.
• 💡If the top starts to brown too quickly, you can lightly tent the baking dish with aluminum foil for the remaining baking time.
• 💡Using stale bread is key here! It absorbs the custard better without becoming soggy.