Name: Make-Ahead Blueberry French Toast Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 1 day-old French bread baguette (16 ounces) -; 4 large eggs plus 2 large egg yolks -; 2-1/2 cups whole milk -; 1/2 cup packed brown sugar, divided -; 2 teaspoons vanilla extract -; 1 teaspoon ground cinnamon -; 1/2 teaspoon ground nutmeg -; 1 cup chopped pecans -; 1/4 cup butter, melted -; 1/8 teaspoon salt -; 1 cup fresh or frozen unsweetened blueberries -; Sauce: -; 1 cup fresh or frozen unsweetened blueberries -; 1/2 cup sugar -; 1/2 cup plus 1 tablespoon water -; 1 tablespoon cornstarch -; 1 tablespoon butter -; 2 teaspoons lemon juice -; Sweetened whipped cream, optional -

Make-Ahead Blueberry French Toast Casserole

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Make-Ahead Blueberry French Toast Casserole

1. 1 day-old French bread baguette (16 ounces) -

2. 4 large eggs plus 2 large egg yolks -

3. 2-1/2 cups whole milk -

4. 1/2 cup packed brown sugar, divided -

5. 2 teaspoons vanilla extract -

6. 1 teaspoon ground cinnamon -

7. 1/2 teaspoon ground nutmeg -

8. 1 cup chopped pecans -

9. 1/4 cup butter, melted -

10. 1/8 teaspoon salt -

11. 1 cup fresh or frozen unsweetened blueberries -

12. Sauce: -

13. 1 cup fresh or frozen unsweetened blueberries -

14. 1/2 cup sugar -

15. 1/2 cup plus 1 tablespoon water -

16. 1 tablespoon cornstarch -

17. 1 tablespoon butter -

18. 2 teaspoons lemon juice -

19. Sweetened whipped cream, optional -

How to cook deliciously - Make-Ahead Blueberry French Toast Casserole

1. Stage

Cut baguette into 1-in. slices. Cut each slice in half. Arrange bread in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, egg yolks, milk, 1/4 cup brown sugar, vanilla, cinnamon and nutmeg; pour over bread. Refrigerate, covered, 8 hours or overnight.

2. Stage

Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine pecans, melted butter, salt and remaining sugar; spoon over bread mixture.

3. Stage

Bake, uncovered, 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

4. Stage

In a small saucepan, combine blueberries, sugar and 1/2 cup water. Bring to a boil over medium heat; cook and stir 3 minutes or until slightly thickened. In a small bowl, mix cornstarch and remaining water until smooth; stir into blueberry sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until berries pop. Remove from heat; stir in butter and lemon juice. Serve with French toast. If desired, top with with whipped cream.