I love making this Overnight Blueberry French Toast Casserole for special holiday breakfasts. Everyone loves french toast, and this french toast casserole is almost like a bread pudding. Except, that it isn't. I love the crispy, browned parts that you get when you bake it in the oven. Soaking the sourdough bread overnight in eggs, cream and sugar is super easy to do the night before. And and then you just pop into the oven in the morning, which is nice for the cook.
This recipe is unapologetic about being not: gluten free, dairy free; sugar free, vegan, paleo, low fat, or low calorie. This delicious french toast recipe is basically dessert for breakfast, using every ingredient that has been demonized by all of the above, including myself. This is not a healthy, nutrient packed breakfast. My normal is all about making healthy, nutrient packed food choices. That's my everyday, probably yours too.
But, this baked french toast is a festive and yummy treat for a special morning; the reason why I only make and serve this deliciousness on the most special of occasions. If it's a holiday, or a special occasion, it's ok to go a little crazy. We all gotta treat ourselves, and our loved ones, once in a while. And this casserole is a delicious, and easy way to do it.
I love to use BC Blueberries in this recipe, because thanks to this summer's bounty, that's what I have in my freezer. But you can change up the berries according to the season, use strawberries in the spring, raspberries or blackberries in mid summer, or tropical fruit, (try mango and/or pineapple, and sprinkle shredded coconut over top), in the winter.
Here's another make ahead breakfast idea, that isn't quite so decadent: Baked Breakfast Egg Cups
- 1 loaf sourdough bread, torn into chunks
- 8 eggs, beaten
- 2 ½ cups cream (half & half)
- ½ cup sugar
- 1 tsp vanilla extract
- 1/2 cup flour
- 1/2 cup brown sugar, firmly packed
- 1 teaspoon cinnamon
- 1/4 tsp salt
- Pinch of nutmeg
- ½ cup cold butter, cut into pieces
- 1 cup fresh blueberries
- 1/2 cup maple syrup
- Spread the bread chunks evenly in a 9 x13” buttered pan
- In a large bowl, combine the eggs, cream, sugar and vanilla
- Pour the egg mixture over the bread
- Cover the pan with plastic wrap and put in the fridge overnight
- In another bowl, combine the flour, sugar, cinnamon, salt, and nutmeg
- Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs
- Put the topping mixture in a zip lock bag in the fridge overnight.
- In the morning, preheat oven to 350 degrees
- Sprinkle blueberries over the soaked bread in the pan
- Sprinkle topping evenly over the pan
- Bake for one hour
- Remove from oven and drizzle maple syrup all over
- Serve hot, but cold is good too.