Blueberry French Toast Casserole
French toast is delicious, but standing at the stove and making a couple slices at a time can get quite tedious. That's why we love a good Blueberry French Toast Casserole! You can make it the night before and pop it in the oven in the morning - making it the perfect brunch dish!
Ingredients
- 1 loaf (about 1 lb) Sourdough or French bread cut into cubes
- 1 cup Blueberries
- 8 Eggs
- 1¾ cups 2% milk
- ¾ cup Heavy cream
- 6 tbsp Light brown sugar
- 1 tbsp Pure vanilla extract
- ½ tbsp + 1 tsp Member's Mark™ Ground Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Kosher salt
- ¼ cup Rolled oats
- ¼ cup Crushed pecans
- ¼ cup Turbinado sugar
- 2 tbsp All-purpose flour
- 6 tbsp Salter butter cold and cut into small pieces
Instructions
- Grease a 9 x 13″ baking dish. Add half of the torn bread and ½ cup of the blueberries, then more bread.
- In a large bowl, whisk the eggs until frothy. Whisk in the milk, cream, sugar, vanilla extract, ½ tablespoon Member's Mark™ Ground Cinnamon, nutmeg and salt.
- Pour the custard over the bread pieces; make sure the tops of the bread are all coated. Top with the remaining ½ cup blueberries. Cover with foil and refrigerate overnight.
- In the morning, preheat the oven to 375℉. Remove the casserole from the fridge and bring to room temperature.
- In a medium bowl, combine the rolled oats, pecans, turbinado sugar, flour, and 1 teaspoon cinnamon. Cut the butter into the other ingredients using a pastry cutter or fork until evenly combined and a crumbly streusel topping forms.
- Sprinkle the streusel topping over the French toast. Bake 40 to 45 minutes until browned and set. Rest 10 minutes before serving.
- Top with a light drizzle of icing and serve!