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Name: Overnight Blueberry French Toast Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: not set
Ingredients: 8 ounces French bread; 4 Eggs; 1/2 cup Milk; 1/4 teaspoon Baking powder; 1 teaspoon Vanilla; 4 1/2 cups Blueberries; 1/2 cup Granulated sugar; 4 teaspoons Corn starch; 2 teaspoons Cinnamon; 2 tablespoons Butter; Powdered sugar to garnish

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INGREDIENTS

8 ounces French bread
4 Eggs
1/2 cup Milk
1/4 teaspoon Baking powder
1 teaspoon Vanilla
4 1/2 cups Blueberries
1/2 cup Granulated sugar
4 teaspoons Corn starch
2 teaspoons Cinnamon
2 tablespoons Butter
Powdered sugar ; to garnish

Servings

INSTRUCTIONS

1. Slice the French bread diagonally into 10-14 slices, each one about 1/2 or 3/4 inch thick.** Arrange in a single layer in a 9x13 inch dish.

2. In a medium bowl, whisk together eggs, milk, baking powder, and vanilla. Pour slowly over the bread, making sure to get all the bread wet. Turn the slices over and saturate them. Cover completely and chill overnight, or at least a couple hours.

3. When you are ready to bake, preheat the oven to 425 degrees. Grease a new 9x13 inch pan.

4. Combine blueberries, sugar, cornstarch, and cinnamon in the greased pan. Stir until combined, then spread it out evenly.

5. Place the bread wettest side down on top of the blueberries in a single layer. Brush with the melted butter.

6. Bake in the preheated oven for 24-26 minutes, or until golden brown.

7. Sprinkle with powdered sugar and serve immediately!

NOTES

*I used frozen blueberries, didn't thaw them at all.
** I sliced mine a little thicker and put mine into a 2-quart pan. Whatever floats your boat.

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Overnight Blueberry French Toast Casserole

8 ounces French bread
4 Eggs
1/2 cup Milk
1/4 teaspoon Baking powder
1 teaspoon Vanilla
4 1/2 cups Blueberries
1/2 cup Granulated sugar
4 teaspoons Corn starch
2 teaspoons Cinnamon
2 tablespoons Butter
 Powdered sugar to garnish

1.  Slice the French bread diagonally into 10-14 slices, each one about 1/2 or 3/4 inch thick.** Arrange in a single layer in a 9x13 inch dish.

2.  In a medium bowl, whisk together eggs, milk, baking powder, and vanilla. Pour slowly over the bread, making sure to get all the bread wet. Turn the slices over and saturate them. Cover completely and chill overnight, or at least a couple hours.

3.  When you are ready to bake, preheat the oven to 425 degrees. Grease a new 9x13 inch pan.

4.  Combine blueberries, sugar, cornstarch, and cinnamon in the greased pan. Stir until combined, then spread it out evenly.

5.  Place the bread wettest side down on top of the blueberries in a single layer. Brush with the melted butter.

6.  Bake in the preheated oven for 24-26 minutes, or until golden brown.
7.  Sprinkle with powdered sugar and serve immediately!

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Nutrition

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Serving Size: 1 Serving (276g)
Recipe Makes: 6 Servings

Calories: 290
Calories from Fat: 82 (28%)

Amt Per Serving		% DV

	Total Fat 9.1g	12 %
	Saturated Fat 5.1g	26 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.8g
Cholesterol 23mg		7 %
Sodium 383.1mg		13 %
Potassium 317.1mg		8 %
Total Carbohydrate 44.9g		13 %
	Dietary Fiber 4g	16 %
	Sugars, other 40.8g
Protein 9.1g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 290

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