Description
This make-ahead baked french toast casserole is insanely easy and wildly delicious; this is what breakfast dreams are made of peeps.
Ingredients
Scale
- 1 Challah bread, cut into one inch cubes
- 1 1/2 cup fresh blueberries
- 8 eggs
- 2 cups almond milk (or whole milk)
- 1/2 cup heavy whipping cream
- 3/4 cup granulated sugar
- 2 1/2 tbsp vanilla extract
- For crumble topping
- 1 stick unsalted butter, cold and cut into pieces
- 1/2 cup all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- 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.