Blueberry Almond French Toast Bake
This overnight Blueberry Almond French Toast Bake is an excellent choice for a breakfast buffet. This breakfast casserole is an easy but elegant dish.
Servings: 8 servings
- 1 loaf 12 slices Texas Toast or thick sliced bread
- 8 ounces mascarpone cheese
- 6 ounces fresh blueberries
- 8 eggs
- 2 cups whole milk
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
For the almond topping:
- 3 tablespoons butter melted
- 1/3 cup packed brown sugar
- 1/2 cup sliced almonds
Coat a 9 x 13 inch baking dish with non-stick cooking spray.
Cut slices of bread into 1 inch cubes. Place half of the bread cubes in the prepared baking dish and sprinkle evenly with blueberries. Drop small pieces of mascarpone over the top of the blueberries. Top with 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. Combine melted butter, brown sugar, and almonds in a small mixing bowl. Sprinkle 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 rest 10 minutes before serving.
Adapted from The Sunday Dinner Revival
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