Breakfast is my favorite meal of the day. I love all breakfast food, but over the week my husband is at work in the morning, and I really can’t make all the breakfast food that I like, since it would be absurd to make big batches of food just for me, so over the week I stick with pancakes, waffles, omelets, or cereals.
My hubby is also big fan of breakfast food, so I always on Saturday and/or Sunday morning prepare something special, like this Overnight Blueberry and Sour Cream French Toast Casserole.
It’s made with juicy blueberries layered between soft and creamy filling. There is no matter of what type of bread you use, day-old and a little stale bread is the best, since it absorbs much more of the egg custard. The fridge is essential step to prepare this french toast and I find the longer the bread soaks, the tastier the casserole.
This was a big hit first time I made it, and of course I had to make it again and again. My hubby even took a leftovers to work on Monday, and some of his colleagues tried it and asked for recipe.
- 12 slices of bread, day old, cut into 2 cm (1 inch) cubes ( I use toast bread)
- 230 grams (1 cup) sour cream
- 1 egg, beaten
- 75 grams (1/3 cup, 2.65 oz) granulated sugar
- 1 teaspoon vanilla extract
- zest of one lemon
- 3 eggs, beaten
- 250 ml (1 cup, 8.4 fl oz) milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 60 ml (1/4 cup, 2 fl oz) maple syrup
- 1½ cup blueberries, fresh or frozen
- Grease 26 x 20 cm (10 x 8 or 9 x 9 inch) baking pan with butter.
- Cut bread slices into 2 cm (1 inch) cubes ( I like to cut out crust).
- Spread half of bread cubes on the bottom of the pan. Press gently with your palm to squeeze bread pieces a bit.
- In a small bowl beat 1 egg, add sour cream, sugar, vanilla and lemon zest and mix until smooth.
- Pour mixture over prepared bread. Spread half of blueberries and cover everything with remaining bread cubes.
- In another bowl beat 3 eggs, add milk, vanilla, cinnamon and maple syrup. Pour mixture over bread, be sure to cover every piece of bread with mixture.
- Spread rest of blueberries on the top.
- Wrap in foil and put in the refrigerator for at least 2 hour, preferably overnight.
- When ready to bake, preheat oven to 180°C (350°F) and bake for 30-40 minutes, or until golden brown.
- Serve warm.
Mmm this breakfast sounds amazing! I just made a strawberry overnight french toast last week. I want to try this one next!
I’ve got this in the refrigerator ready to bake in the morning. Do you really bake this with the foil on? Thanks in advance!
No, the plastic foil only use so the french toast don’t dry out overnight or pick up the smell from the fridge. You have to remove it before baking, of course!