This make-ahead baked french toast casserole is insanely easy and wildly delicious; this is what breakfast dreams are made of peeps.
Breakfast is the most important meal of the day. Remember when Mom always told you that?
Truth is…I’m terrible with making sure I eat breakfast every morning. I usually grab some coffee and maybe something light like a granola bar or whatever. I don’t know what it is but I never eat a substantial amount of food in the mornings. And then I binge come lunch or dinner time. I know, I know- I’m trying to get better at it.
I’ve been doing research and found out that aside from our three basic meals (breakfast, lunch, dinner); we should eat every two hours. That is by way of healthy snacking in between those main meals. Since I work a crazy schedule, I’m always on the go and basically grab whatever I can whenever I can.
The other day I was experimenting with french toast recipes and I found one that I absolutely love.
Next to pancakes, french toast is my second best favorite breakfast item. You can easily customize it to your preference by using different kinds of bread, adding certain fruits/toppings, and how it’s made.
Like this baked version.
Friends, when I tell you that this french toast recipe is epic, I mean EPIC.
This recipe is basically fool-proof, I promise. The best part about it is that you combine all of the ingredients the night before and let it sit and soak overnight. Go to sleep and dream about winning the lottery or bloody zombies during the apocalypse and voila!
All you have to do in the morning is pop that baby in the oven and try and wait oh so patiently. I used challah bread instead of the traditional french bread because it holds up better to the batter poured on top of it and I added blueberries because why not.
I’ve also added a glorious crumble topping that completes this breakfast goodness. This baked blueberry french toast is perfect for brunch or an easy make-ahead breakfast for those busy mornings. And it also refrigerates well, that is, if there are even any leftovers.
Remember, if you make any of my recipes- don’t forget to tag me on Instagram #butterbeready so I can see what you’ve made.
Till next time friends ✌?
- 1 Challah bread, cut into one inch cubes
- 1½ cup fresh blueberries
- 8 eggs
- 2 cups almond milk (or whole milk)
- ½ cup heavy whipping cream
- ¾ cup granulated sugar
- 2½ tbsp vanilla extract
- For crumble topping
- 1 stick unsalted butter, cold and cut into pieces
- ½ cup all-purpose flour
- ½ cup firmly packed brown sugar
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- Using a 9 x 13-inch baking dish, spray dish with cooking spray or butter dish.
- Cut bread into one inch cubes and place half of the bread into prepared baking dish as well as half of the blueberries.
- Add remaining bread and blueberries.
- In a medium bowl, combine eggs, milk, heavy cream, sugar, and vanilla extract and whisk together until full combined. Pour this mixture evenly on top of the bread and blueberries.
- Cover the baking dish with plastic wrap and place into refrigerator to sit overnight.
- In another medium bowl, combine flour, brown sugar, cinnamon, nutmeg and salt.
- Add in cold pieces of butter and cut into dry mixture until mixture forms crumbs or pebbles.
- Store mixture in Ziplock bag in refrigerator.
- When you're ready to bake dish, preheat oven to 350°F.
- Remove dish from refrigerator and sprinkle crumble mixture over the top.
- Bake for 45 minutes for a more softer bread pudding- like texture or 55 minutes to an hour for a firmer, less liquid texture.
- Let cool for 5-10 minutes and cut out individual portions.
- Top with butter and drizzle with maple syrup if desired.