Overnight blueberry french toast casserole

0 likes 0 comments Recipe by Kelly Barton

Ingredients for Serves 12

1 12-14 oz/340-400g loaf french bread, slice and leave out for awhile so its stale
1 cup frozen blueberries
8 large eggs
2 1/4 cup whole milk
1/2 tsp ground cinnamon
3/4 cup packed light brown sugar
1 tbsp pure vanilla extract

STREUSEL TOPPING

1/3 cup (69g) packed light or dark brown sugar
1/3 cup (41g) all purpose flour (spooned and levelled)
1/2 tsp ground cinnamon
6 tbsp unsalted butter, cold and cubed
optional: extra blueberries, confectioners sugar for topping

Easy

Directions

1. Grease a 9x13 inch pan with butter or nonstick spray. Slice, then cut bread into 1 inch cubes. Spread cubes into the prepared pan and top evenly with blueberries. Set aside.

2. Whisk the eggs, milk, cinnamon, brown sugar and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly and refrigerate for 3 to 24 hrs. Overnight is best.

3. Preheat oven to 350F. Remove pan from fridge.

4. Prepare the topping: Whisk the brown sugar, flour and cinnamon together in a med bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.

5. Bake for 45-55 mins or until golden brown on top. Serve warm. Cover leftovers tightly and store in fridge for 3 days.

6. NOTE:

7. For a half batch use a 8 - 9 inch pan. The bake time will be slightly less, around 35 - 40 mins.

8. Use a different fruit if you want.

January 19, 2024 18:08