Rise and shine to a delicious breakfast.
When baked, they turn deliciously smooth, adding yet another texture to an already otherworldly breakfast casserole.
you’re able to warm up some maple syrup for the topping, or sprinkle on powdered sugar.
Credit: Caitlin Bensel; Food Styling: Torie Cox
The extra hint of brightness from the fruit will bring this whole blueberry French toast casserole up.
And don’t be afraid to toss on another handful of berries before serving.
In other words, there cannot be too many blueberries.
Ingredients
Overnight Blueberry French Toast Casserole
Cooking spray
14-16 oz.
loaf challah, cut into 2-inch cubes
1 12cups fresh blueberries
8oz.
Spread two-thirds of the bread cubes in an even layer in the prepared dish.
Top with the blueberries, followed by the rest of the bread.
Tuck rounded teaspoonfuls of cream cheese between the bread cubes.
Whisk the eggs until the whites and yolks are well combined.
Whisk in the half-and-half, 1/2 cup sugar, vanilla, cinnamon, and salt.
Slowly pour over the bread, letting it seep down into the bread.
Cover and refrigerate overnight.
Preheat the oven to 350F.
Uncover the casserole, and let sit at room temperature for 15 minutes.
Just before baking, sprinkle the top of the casserole with the remaining 2 tablespoons of sugar.
Bake 45 to 50 minutes or until puffed, golden, and set.
A knife inserted into the center should come out moist, but clean.
Cool in a wire rack for 20 minutes before serving warm with the Blueberry-Maple Syrup.
Remove from the heat, stir in the remaining berries, lemon zest, lemon juice, and salt.
