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.
Before:
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!
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.
Before:
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.
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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