Quick and easy prep the night before lets you pull this wild blueberry french toast breakfast casserole from the refrigerator in the morning and simply bake. Your kitchen will fill with an aroma that draws people to the table. It is a dish reminiscent of a cozy New England bed and breakfast. Yes, it’s really that good.
Here are the ingredients to make this wild blueberry recipe, which has become one of our family favorites and a Christmas morning tradition.
Wild Blueberry French Toast Breakfast Casserole
1 loaf french bread, cut into 1” cubes
3 cups fresh/frozen Alexanders Wild Maine Blueberries
8 large eggs
2 ¼ cups whole milk
1 tsp ground cinnamon
¾ cup light brown sugar
1 Tbsp vanilla extract
1/3 cup light brown sugar
1/3 cup flour
½ tsp ground cinnamon
6 Tbsp butter, cold and cubed
Pan size: 9” x 13” (recipe can be cut in half for 8×8 or 9×9 pan)
Grease or coat pan with cooking spray, and spread bread cubes over bottom of pan.
Whisk the eggs, milk, cinnamon, brown sugar and vanilla; pour over bread crumbs. Spread the wild blueberries over the bread, cover tightly with plastic wrap, and refrigerate overnight.
To prepare the topping, combine the brown sugar, flour and cinnamon in a medium bowl. Cut in the cold cubed butter with a pastry blender or fork. Sprinkle over the casserole just before it goes into the oven. (This can be prepared the night before. Store in the refrigerator in an air-tight container.)
Bake in a preheated 350 degree oven for 45-50 minutes. When baked, the top will be slightly browned with the look of a coffee cake streusel.
(This recipe can be cut in half for an 8 x 8 or 9 x 9 pan – baking time will be 35-40 minutes.)
For added flavor, top with (real) maple syrup, confectionery sugar, or wild blueberry sauce.
Leftovers can be stored in an airtight container in the refrigerator and warmed in the microwave.
Make-ahead tip: Cube the french bread and freeze in an airtight container.
Recipe credit: adapted from a similar recipe at Sallys Baking Addiction.