Make-Ahead Blueberry French Toast Casserole Recipe

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Make-Ahead Blueberry French Toast Casserole Recipe

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If you like blueberries and pecans, you'll appreciate this company-ready recipe. You can assemble it the night before and pop it in the oven the next morning, so you have time to enjoy coffee with your guests.—Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 35 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 35 min. + standing

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

Directions

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.
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.
Bake, uncovered, 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.
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. Yield: 8 servings (1 cup sauce).
Originally published as Overnight Blueberry French Toast Bake in Breakfast & Brunch Bookazine 2015, p33

  • 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
  1. 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. 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. Bake, uncovered, 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.
  4. 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. Yield: 8 servings (1 cup sauce).
Originally published as Overnight Blueberry French Toast Bake in Breakfast & Brunch Bookazine 2015, p33

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