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Blueberry French Toast Casserole

From WESTBY HOUSE INN & RESTAURANT
Ingredients
4 T. unsalted butter, melted
3/4 cup firmly packed brown sugar
1 loaf brioche or challah bread, sliced 1 1/2 inches thick
8 large eggs, lightly beaten
1 cup whole milk
1/3 cup honey
1 T. vanilla extract
1/2 t. ground nutmeg
1/4 t. ground ginger
1/8 t. salt
3/4 cup fresh blueberries
1/2 cup chopped pecans
Confectioners' sugar
maple syrup (optional)

In a 13X9 inch baking dish, combine melted butter and brown sugar. Arrange bread slices evenly in baking dish. In a medium bowl, whisk together eggs, milk, honey, vanilla, nutmeg, ginger and salt. Pour over the bread, letting egg mixture soak in. Top evenly with blueberries and pecans. Cover, and refrigerate for at least 3 hours or up to 12 hours. Preheat oven to 350 degrees.

Let chilled casserole stand at room temperature for 20 minutes. Cover and bake for 25 minutes. Uncover to brown, about 5-10 minutes. Remove to a wire rack to cool slightly. Sift confectioner's sugar over casserole. Serve hot or warm with maple syrup, if desired.

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