Blueberry Almond Overnight French Toast
Pick your favorite table-worthy baking dish for this healthy French toast recipe—the breakfast casserole goes straight from the oven to the table. Serve with pure maple syrup.
Ingredients
- 1 pound whole-grain bread, diced (1-inch pieces)
- 3 cups blueberries, fresh or frozen
- 8 large eggs
- 3 ½ cups reduced-fat milk
- ½ cup (1 stick) unsalted butter, melted
- 3 tablespoons packed light brown sugar
- 1 tablespoon ground ginger
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ¾ cup sliced almonds
Directions
- Coat a 9-by-13-inch baking dish with cooking spray.
- Toss bread and blueberries in the prepared pan. Whisk eggs in a large bowl. Add milk, butter, brown sugar, ginger, vanilla and salt; whisk to combine. Pour the custard over the bread mixture. Sprinkle with almonds. Coat a piece of foil with cooking spray and cover the pan, coated-side down. Place another 9-by-13-inch baking dish on top as a weight. Refrigerate for at least 8 hours or up to 1 day.
- Preheat oven to 350 degrees F. Remove the top baking dish, leaving the foil in place. Let stand at room temperature while the oven preheats.
- Bake the casserole, covered, for 45 minutes. Uncover and bake until golden, 20 to 25 minutes more. Let stand for 10 minutes before serving.
