Our two German bikers spent the night at our house.
Their breakfast this morning was bacon, scrambled eggs
and blueberry french toast casserole.
They loved the breakfast and very little of it was left.
Here's the recipe to make the casserole.
I wish now I had taken a picture of it before they dug in.
1 (24-inch) loaf of French bread
6 large eggs
3 cups whole milk
1/4 teaspoon grated nutmeg
1 cup brown sugar
2 cups blueberries (frozen or fresh)
2 teaspoons vanilla
1/2 cup melted butter
- Butter a 9 x 13 casserole. Slice the french bread into 1-inch slices and place standing up in rows, then tilting the bread so they lay stacked at an angle.
- In a large bowl add the eggs, milk, vanilla, nutmeg, and brown sugar. Whisk together until well blended.
- Pour over the bread slices and cover the casserole with plastic wrap.
- Refrigerate overnight and until the custard is completely absorbed.
- Preheat the oven to 400 degrees.
- Sprinkle the blueberries the next morning over and between the bread slices. Drizzle the melted butter over the break.
- Place the casserole in the oven and immediately turn the heat down to 350 degrees and bake 45-55 minutes.
- Watch carefully the last 10 minutes for over browning.
Serve with maple syrup and enjoy!