Overnight French toast with summer blueberries tucked inside.

Blueberry Baked French Toast

By Sue Lau | Palatable Pastime

I think the thing I like best about this  recipe, besides that it has yummy blueberries, is that you make it ahead and toss it in the oven in the morning.

But besides that, I could eat this any time of day,  as I occasionally like to make breakfast for dinner.  You’d think I have  more weekend time, but if I take off early to hit the farm markets, I often grab something on the go.

And this is something I could also enjoy for dessert with a scoop of ice cream, considering how much it reminds me of bread pudding.

But especially for holiday breakfasts and also ones where I have guests staying over (this does feed a bunch!) this is perfect for getting more time to jibber jabber with them over coffee. And sometimes, on mornings of Thanksgiving, I am in a dead heat to get other things started,so having this ready to bake is such a relief.

I hope you enjoy it.  It is National Blueberry Month after all. But we eat blueberries pretty  much all year, with winter crops coming in from Florida.

Blueberry Baked French Toast

• Servings: 8-12
• Time: 1hr
• Difficulty: easy
• Print

Chill time: add several hours or overnight

Ingredients:

• 16 ounces stale challah bread, cubed
• 1-1/2 cups fresh blueberries
• 10 large eggs
• 2 cups unsweetened almond milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon orange extract
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar
• 1/4 cup maple syrup

Streusel topping:

• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 6 tablespoons butter or margarine (for dairy-free)

Other:

• 1/3 cup sliced blanched almonds
• maple syrup as needed
• powdered sugar as needed

Method:

1. Spray or butter an oblong baking pan.
2. Layer half the bread cubes in the bottom of the pan and top with 3/4 cup blueberries.
3. Add the rest of the bread and then the rest of the blueberries.
4. Whisk the eggs, almond milk, cinnamon, extracts, brown sugar and maple syrup together.
5. Pour over the top of the casserole, cover pan and refrigerate for several hours or overnight.
6. Preheat oven to 350F.
7. Mix the streusel ingredients (flour, brown sugar, cinnamon and butter) together in a small bowl until crumbly and set aside.
8. Sprinkle with the streusel topping and the almonds over the casserole.
   Bake uncovered, for 45 minutes.
9. Let rest ten minutes, then slice and serve with maple syrup and a sprinkling of powdered sugar, if desired.

From the kitchen of  palatablepastime.com

It’s National Blueberry Month!

Enjoy these other blueberry recipes as well.

• Blueberry Baked French Toast by Palatable Pastime
• Blueberry Sour Cream Crumb Cake by A Day in the Life on the Farm
• Frozen Blueberry Pops by The Redhead Baker
• Goat Cheese Panna Cotta with Balsamic Blueberries by Culinary Adventures with Camilla
• Kentucky Cobbler Cocktail by Bear & Bug Eats
• Lemon Berry Dump Cake by Jolene’s Recipe Journal
• Roasted Blueberry Gin & Tonic by Amy’s Cooking Adventures