Blueberry French Toast Casserole
Serves 12
10 mins prep
45 mins cook
55 mins total
This is the Sunday morning breakfast that you've been looking for. This is a delicious, make ahead breakfast that uses an old loaf of sourdough and turns it into everyone's favorite breakfast. It's prepared the night before with eggs, milk, sugar and the spices of your choice, which makes busy mornings run smoother because breakfast is already ready.
Cinnamon Crumble Topping
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In the evening, dice your leftover sourdough bread and place it into a buttered 9x13 baking dish.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, vanilla, sugar and cinnamon until it is all well combined.
Pour the mixture directly over the sourdough bread so it's coated in an even layer.
In a smaller mixing bowl, mix together the butter (I like to grate the butter, but you can also slice the butter for this) flour, sugar, cinnamon and salt. Mix until the butter is in small chunks, and it turns into a crumbly mixture.
Evenly spread the crumble topping over the bread. Cover with plastic wrap and place in the fridge overnight.
The next morning, preheat your oven to 415 degrees.
Remove the plastic from the dish and pour one cup of frozen wild blueberries, (or fresh blueberries) evenly over the top of the bread.
Cover with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 20-25 minutes.
Serve warm with a drizzle of maple syrup and extra fruit! Enjoy :)
