May 21, 2012

Blueberry French Toast Breakfast Casserole

Breakfast has to be my favorite meal of the day! I am always looking for new ideas, especially when my children are visiting.  The Farmers' Market had beautiful blueberries this weekend, and the idea of adding them to French Toast sounded just right.  The end result was a delicious breakfast casserole.

1 loaf  French bread, cut into 1 inch cubes
8 large eggs
1 1/2 cups milk
1 1/2 cups half and half
1/4 cup white sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 cup blueberries, washed and drained
2 tablespoon butter, cut into small pieces
3 tablespoons white sugar
2 teaspoons cinnamon
powdered sugar

Whisk together the eggs, milk, half and half, 1/4 cup sugar, vanilla, and salt. 

Add bread.  Stir until all of the bread is coated with the egg mixture.
Add blueberries; stir gently.
Pour the mixture into a 9" x 13" greased baking dish.  Cover and refrigerate overnight.

Preheat oven to 350 degrees.  Uncover the casserole.  Mix the sugar and cinnamon, spinkle over the bread/egg mixture.  Dot with butter.

Bake for 45-50 minutes.
Dust with powdered sugar.
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1 comment:

Lostlemonade said...

Sunday morning, here I come!! Thanks for sharing this delicious looking recipe!

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