Hi Everyone,

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I hope you are all well…… If you are anything like me, you are probably caught up in preparations for the holidays quickly approaching with lists and lists of things to do. Somehow the time just flies by so quickly.

I just wanted to share a recipe that might make your life a little easier on Christmas morning if you need to serve breakfast to a crowd. I am referring to

“Overnight Blueberry French Toast Casserole”.

This recipe is easy to put together and prepared the night before and then pop the casserole in the oven for an hour in the morning and breakfast is served.

You can serve this casserole with additional fresh fruit, some juice, coffee, and maybe even some maple bourbon syrup to bring it to the next level and have a stress-free breakfast that is delicious and satisfying.

You are not limited to blueberries if that is not what you crave. I have prepared this dish with apples and cranberries; and you could also use raspberries, blackberries, strawberries, or sliced pears.

Be creative and even combine some fruits. The casserole ingredients are highlighted with warm spices to enrich the flavor, and not only does it taste delicious but your house will smell like a bakery.

The recipe is below, so give it a glance and if you try it, let me know what you think.

I am dedicating this recipe to my two “Amazing” Cousins, Alex and Dan who share my love for all things French Toast!

Overnight Blueberry French Toast Casserole

Ingredients:

• 1 (14 oz) loaf of challah or brioche bread … (Great results if you use day–old bread that is sliced and cubed and left to sit overnight to get a little dry and crusty).
• 1 ½ cups of blueberries – fresh or frozen (I prefer fresh)
• 8 large eggs
• 2 1/4 cups half & half (whole milk can be substituted)
• ½ to 1 tsp ground cinnamon
• ¼ tsp pumpkin pie spice (optional)
• ¾ cup packed brown sugar
• 1 tbsp of pure vanilla extract

Topping Ingredients:

• 1/3 cup brown sugar
• 1/3 cup AP flour
• ½ tsp cinnamon
• 6 tablespoons unsalted butter, cold and cubed

Directions:

Grease a 9 X 13 casserole dish with butter. Slice and cube the bread into 1-inch pieces. Spread the bread cubes in the buttered dish and top with your fresh blueberries.

In a separate bowl, whisk the eggs, half & half, cinnamon, brown sugar and vanilla, and (pumpkin pie spice if using), and pour over the bread cubes.

Cover the pan tightly with plastic wrap and place it in the refrigerator overnight to set.

Next, prepare the topping in advance, cover it tightly and store it in the refrigerator overnight….

Use this to sprinkle over the soaked bread before baking.

For the topping:

Whisk the brown sugar, flour, and cinnamon together in a medium bowl and cut in the cubed butter with a pastry blender or two forks working the dry mixture into the butter to make a streusel topping.

In the morning…….

Preheat oven to 350

Remove the pan of soaked bread cubes from the refrigerator and let the pan sit for 10- 15 minutes to get to room temperature before going into the oven and sprinkle the topping over the cubes.

Bake for 55 minutes or until golden brown on top.  Serve immediately.

THIS RECIPE CAN BE HALVED in a 9-inch baking pan and the bake time will be 35 minutes.

Cover leftovers tightly and it will store in the refrigerator for 2-3 days

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Until my next post, make every day a celebration!

Stay well,

Diane