Friday Fun: Blueberry French Toast Casserole

The Wisconsin Test Kitchen had friends in from out of town for brunch a few weeks ago; and were trying to think of a quick, but impressive meal to serve. Additionally, some of the guests were vegetarian; so we wanted to avoid any casseroles or bakes with meat. Disclaimer: of course we served bacon on the side... 

Kevin suggested we try a Blueberry French Toast Casserole. Since we had leftover hamburger buns from a cookout the weekend before, and a pint of fresh blueberries from our recent Door to Door Organics delivery- we were set. 

Blueberry French Toast Casserole
Recipe Courtesy of: Angelic Bakehouse

Ingredients
1 pack Angelic Bakehouse Sprouted Whole Grain Hamburger Buns,cubed

Butter, for greasing the pan

6 eggs
3 cups whole milk
¾ cup maple syrup, plus extra for serving
2 teaspoons ground cinnamon, plus 1 tablespoon
¼ teaspoon fine sea salt
1 lemon, zested
2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
3 tablespoons granulated sugar

Instructions
Place an oven rack in the middle of the oven.
Preheat the oven to 350° F.
Butter a 9 x 13-inch baking dish. Set aside.
In a large bowl, beat the eggs until frothy.

Add the milk, maple syrup, cinnamon, salt, and lemon zest.

Add the bread cubes and mix until coated.
Stir in the blueberries.
Pour the mixture into the prepared baking dish.

In a small bowl, mix together the remaining cinnamon and sugar.
Sprinkle the cinnamon sugar over the egg mixture in an even layer.
Bake for 40 to 45 minutes until the top is golden and the filling is set.

Spoon onto serving plates and drizzle with maple syrup. 

The french toast was a big hit; the combination of lemon and blueberry was delicious. And it helped that our guests just so happened to bring a large jug of real maple syrup with them! 

Next time you have a house full of people for breakfast or brunch- give this a try. It's easy to prepare and will impress your guests.

Stay Cool,

The Cool Dads Crew