Baked Blueberry French Toast Casserole
A high-protein, low-carb breakfast casserole featuring fluffy French toast soaked in a creamy custard with fresh blueberries and cinnamon.
Ingredients
Casserole Base
- 1 loaf French bread Forms the base and provides fluffy texture.
- 6 large eggs Binds the mixture and adds protein.
- 2 cups milk Creates a creamy custard to soak the bread.
- 1/2 cup sugar Adds just the right amount of sweetness.
- 1 tablespoon vanilla extract Enhances flavor with a touch of warmth.
- 1 teaspoon cinnamon Offers a delightful spice and warmth.
- 2 cups fresh blueberries Provides freshness and beautiful color.
- 1 tablespoon butter or cooking spray For greasing the baking dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 baking dish with butter or cooking spray to prevent sticking.
- Cut the French bread into cubes and set aside in a large bowl.
- In a separate bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until well combined.
Cooking
- Pour the egg mixture over the cubed bread, ensuring every piece is coated.
- Gently fold in the fresh blueberries to distribute them evenly.
- Allow the mixture to soak for about 15 minutes to deepen flavors.
- Transfer the assembled mixture to the greased baking dish and spread evenly.
- Bake in the preheated oven for 40-45 minutes or until the top is golden and a toothpick comes out clean.
Serving
- Once baked, remove the dish from the oven and let it cool for 5-10 minutes.
- Slice into squares and serve warm as is, or with your favorite toppings.
Notes
For the best results, allow the bread to soak overnight for a creamier texture. Consider adding toppings like powdered sugar or yogurt for extra flavor.