Blueberry Almond French Toast Bake
This overnight Blueberry French Toast Casserole is an excellent choice for a breakfast buffet. Assemble it a day in advance and bake it in the morning for an easy addition to your brunch menu.
Servings: 8 servings
Calories: 465kcal
Ingredients
- 1 loaf Texas Toast or thick sliced bread 12 slices
- 8 ounces mascarpone cheese
- 6 ounces fresh blueberries
- 8 eggs
- 2 cups whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
For the almond topping
- 3 tablespoons butter melted
- ⅓ cup brown sugar packed
- ½ cup sliced almonds
Instructions
- Coat a 9- x 13-inch baking dish with nonstick cooking spray.
- Cut the slices of bread into 1-inch cubes. Place half of the bread cubes in the prepared baking dish and sprinkle evenly with the blueberries. Drop small pieces of mascarpone over the top of the blueberries and top with the remaining bread cubes.
- In a medium mixing bowl, whisk together eggs, milk, sugar, vanilla extract, almond extract, cinnamon, and nutmeg until well combined. Pour the mixture evenly over the top of the bread cubes. Cover the dish with plastic wrap and refrigerate overnight.
- The next morning, remove the casserole from the refrigerator and allow the dish to sit on the counter while you preheat the oven to 350 degrees F.
- Combine the melted butter, brown sugar, and almonds in a small mixing bowl. Sprinkle the mixture evenly over the top of the casserole and bake, uncovered, 40 to 45 minutes, or until casserole is golden brown on top. If needed, you can broil the top briefly to further brown the crust. Let it rest 10 minutes before serving.
Nutrition
Calories: 465kcal | Carbohydrates: 39g | Protein: 15g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 209mg | Sodium: 329mg | Potassium: 261mg | Fiber: 2g | Sugar: 20g | Vitamin A: 876IU | Vitamin C: 2mg | Calcium: 259mg | Iron: 2mg