I’ve been making this version of a French toast casserole for many years. I added blueberries….because I add blueberries to everything I can. It is always well received.
1 loaf French bread (13-16 oz) torn or cut into small pieces
8 large eggs
1-1/2 cups half and half
3/4 cup milk
3/4 cup maple syrup
2 Tbsp granulated sugar
2 tsp ground cinnamon
1 tsp vanilla extract
2 cups blueberries, fresh or frozen which have been thawed and drained.
1/2-1 cup pecan pieces (optional)
Spray or butter a 9x13 baking dish. In a large bowl combine the eggs, half and half, milk, maple syrup, sugar cinnamon, vanilla and salt. Mix well with a whisk or rotary beater, but don’t let it get too bubbly. Pour mixture over the bread slices. Push bread down into liquid to be sure everything is wet. Mix together another Tbsp of sugar and a tsp of cinnamon and sprinkle on top. Cover and refrigerate overnight. The next morning preheat oven to 350 degrees F. Uncover pan, sprinkle blueberries (and pecans if desired) on top. Bake for 40 minutes. Should be puffed and golden. Serve with additional syrup if desired.
If you don’t want to go the blueberry route, you can use this praline topping.
1/2 pound butter (2 sticks) softened
1 cup packed light brown sugar
1 cup chopped pecans
2 Tbsp light corn syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Combine all ingredients in a medium bowl and blend well. With fingers, spread on top of casserole prior to baking.
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