Blueberry French Toast Casserole
You can make this the night before and pop it in the oven the next day. Use fresh blueberries, frozen blueberries don't taste as good.
Ingredients
- 12 slices of bread 1 inch thick
- 5 eggs
- 2 1/2 cups milk
- 1 teaspoon vanilla
- 1/2 cup brown sugar
- 1/2 tsp. cinnamon
- 1 cup chopped pecans
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 2 cups fresh blueberries
Details
Servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Grease the baking dish 9x12. Beat eggs, milk, vanilla and cinnamon. Line the bottom of the pan with the bread. Pour the egg mixture over top.
Step 2
Mix the butter and 1/4 cup brown sugar, drizzle over the top. Sprinkle pecans on top.
Step 3
Bake at 400 F for 35 minutes. Put blueberries on the top and bake for an additional 10 minutes.
I cut the sugar down in this recipe. If it is too sweet cut more sugar out next time.
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Chef Tips and Tricks
This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!
INGREDIENTS
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Sugar
- Balsamic vinegar
- Cherry Tomatoes
- Prosciutto
METHOD
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!
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