Overnight Blueberry French Toast Bake
t’s made with juicy blueberries layered between soft and creamy filling. There is no matter what type of bread you use, day-old and a little stale bread are the best since it absorbs much more of the egg custard. The fridge is an essential step to prepare this french toast and I find the longer the bread soaks, the tastier the casserole.
Servings: 6
Ingredients
- 12 slices of bread day-old, cut into 2 cm (1 inch) cubes ( I use to toast bread)
- 230 grams sour cream (1 cup)
- 1 egg beaten
- 75 grams granulated sugar (1/3 cup, 2.65 oz)
- 1 teaspoon vanilla extract
- zest of one lemon
- 3 eggs beaten
- 250 ml milk (1 cup, 8.4 fl oz)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 60 ml maple syrup (1/4 cup, 2 fl oz)
- 1 1/2 cup blueberries fresh or frozen
Instructions
- 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 the 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 the 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 the rest of blueberries on the top.
- Wrap in foil and put in the refrigerator for at least 2 hours, 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.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!