Blueberry French Toast Casserole (Whole Milk)
A comforting and sweet breakfast casserole featuring slices of stale French baguette soaked in a rich, custardy whole milk mixture, layered with bursts of fresh blueberries, and baked to golden perfection. Perfect for a cozy brunch!
Ingredients
- •1 loaf Stale French baguette (about 12-14 oz, cut into 1-inch thick slices)
- •1.5 cup Whole milk
- •4 piece Large eggs
- •1/4 cup Granulated sugar
- •1 tsp Vanilla extract
- •1/2 tsp Ground cinnamon
- •1/4 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.
Preheat your oven to 375°F (190°C). Grease an 8x8 inch (or similar sized) baking dish with the melted butter.
Time: 5 min - 2.
Arrange the slices of stale baguette in the prepared baking dish. You can overlap them slightly if needed to fit.
Time: 2 min - 3.
In a large bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined and frothy.
Time: 3 min - 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.
Time: 10 min - 5.
Evenly sprinkle the fresh blueberries over the bread in the baking dish.
Time: 1 min - 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.
Time: 30 min - 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.
Time: 5 min
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.
Recipe from TheCookbook.ai
Created by smw355