Sourdough French Toast Casserole with Blueberries
This delicious french toast casserole is so easy to make, bursting with fresh blueberries and drizzled with sweet maple syrup! It's the perfect breakfast for a lazy weekend morning!
Servings: 4 servings
- 5 cups sourdough bread, cut into 1" inch cubes (about ½-¾ of a large loaf)
- 2 eggs
- ¾ cup unsweetened almond milk (or your favorite milk)
- 2 Tbsp maple syrup
- ½ tsp vanilla
- ½ tsp cinnamon
- ¾-1 cup blueberries
- ¼ Optional toppings: additional berries, powdered sugar & maple syrup
Whisk the eggs, milk, maple syrup, vanilla and cinnamon together in a bowl and set it aside.
Then spray a 7x11" pan with nonstick cooking spray and spread half of your bread cubes on the bottom. Sprinkle half of your blueberries over the top and repeat the layers again. Once done, pour your egg mixture over the bread and blueberries and cover the pan with alumininum foil. Place the pan in the fridge and allow it to sit for at least 2 hours - overnight. (The longer it sits the softer the center will be.)
When you're ready to eat, preheat the oven to 350 degrees. Then take the foil off the pan and bake your casserole for 30-40 minutes or until the top is slightly toasted.
Top with extra blueberries and powdered sugar and serve immediately with maple syrup!
Measurements for doubling the recipe (using a 9x13" pan):
- 10 cups sourdough bread
- 4 eggs
- 1½ cups unsweetened almond milk
- ¼cup maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- 1¼ cup blueberries