Tuesday, October 5, 2010

Blueberry French Toast Casserole

Blueberry. French toast. Casserole. Three of the most tummy-pleasing words that can come out of a kitchen. Imagine putting them all together!! Mmmmm boy. Perfection. Ready for it? Thank you, Leigh, for this fantastic recipe!

Here are our ingredients:

French bread, milk, eggs, vanilla, white sugar, frozen blueberries, brown sugar, butter, flour, cinnamon.

First step is to chunk up your french bread. Make the cubes about 1 1/2" You don't want them too small or they'll just turn into a soupy mush, but you don't want them too big, either, because then they don't soak up all the goodness that is about to be poured on them. I usually slice the loaf into slices just over an inch wide. Then lay the slice down & cut it down the middle length wise. Then cut each strip into 3 cubes. .... but, of course, you can do whatever you want!

Take those cubes of bread & toss them into a pan that's been sprayed with PAM. The base recipe for this is meant for a 9x13 pan but we don't need that much & I'm not a big left-overs fan so i usually cut it down a bit to fit an 8x8. So, if you see that my pictures don't exactly match up with the summary recipe at the end, that's why!!

Now get a bowl & whisk the eggs, white sugar & vanilla together. Add the milk & mix it well.

Then pour it all down over the bread. & give it a good stir so that the mixture gets on everything.

There will likely be a lot of the liquid in the bottom of the pan. Don't worry! It'll all get absorbed into the bread as it sits. Your next step is to cover it & toss it into the fridge for a couple of hours. If you want this to be a morning meal you can do all this the night before & let it sit overnight.

When you're ready to cook it pull it out of the fridge & give it another good stir. Flip it all over on itself in the pan to make sure the liquid is distributed well. It'll be mushy & look pretty gross, but don't worry, the magic happens in the oven!

In a small bowl smoosh together the butter, brown sugar, cinnamon & flour. You can use a fork or a pastry blender... whatever floats your boat.


After - you want it to be a bunch of crumbles. Get the butter nicely incorporated.

Next step? Sprinkle a bunch of cinnamon over the pan of soggy bread.

Then sprinkle on the blueberries. LOTS of them!

And then add on the butter/sugar crumb mixture you just mashed up.

(totally unrelated side note but I was having a hard time keeping the baby from snatching my frozen blueberries as I was working on this! LOL I guess we found a new afternoon snack the little man will eat!)

Bake it in a 375 oven for 40-45 minutes.

I admit... I burned it a smidge. I'm sorry!

Serve it up with some good sausage & eggs, maybe some fresh fruit! All it needs is a drizzle of syrup!

EAT THIS SOON! It's great!

Blueberry French Toast Casserole:

1 1/2 - 2 loaves soft french bread, cubed (1 1/2" - 2" cubes)
3 eggs
3 Tbsp sugar
1 tsp vanilla
2 1/4 cups whole milk
1/2 cup flour
6 Tbsp brown sugar
1/2 tsp cinnamon (plus a bunch for sprinkling)
1/4 cup butter, softened
2 cups frozen blueberries

Grease a 9x13 pan. Cube bread, throw in pan. Beat eggs, sugar, vanilla and milk in a bowl. Add to bread; toss to coat. Cover and refrigerate for a few hours, or overnight if you'd like to bake this for breakfast.

Topping: In a bowl mix flour, brown sugar & cinnamon; cut in the butter. Turn the bread in the pan again and sprinkle entire top with cinnamon. Scatter blueberries over the top then add topping. Bake for 40-45 minutes in a 375 oven. Serve warm with syrup.

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