While it already feels like time moves way too fast what if, hypothetically speaking, we could just fast forward to September? And skip these energy zapping, dreadfully hot, humid, triple digit heat index days. (Yes, I know some of you thrive in the heat and are now collectively thinking this may be one of the worst ideas you have ever heard.) Why would I even suggest such a ludicrous idea? I could give you a litany of reasons, but will instead give you only one. I do not want anyone to think twice or have any guilt about heating up the house to bake up a batch of cookies or more importantly, be deterred from making this Blueberry Pie Baked French Toast. Because, if anything is worth turning the oven on for during the oppressive July and August heat, it would be this luscious Blueberry Pie Baked French Toast. In other words, if we have no choice but to endure the sweltering summer weather, there is no reason why we shouldn't make the best of it.
With blueberry season getting into full swing, this sinfully good Blueberry Pie Baked French Toast Casserole is one way to get your fill of those delicious sweet berries. Between the blueberries in the casserole and a blueberry sauce drizzled over the it, you are bound to be in blueberry heaven.
Almost everyone has a recipe for a blueberry french toast casserole. Some are made with cream cheese, some use challah or brioche, some are studded with dollops of mascarpone, some are made with various kinds of custards, and some use as many as a dozen eggs.
This one is made with a day old baguette cut into thick one inch slices, a custard comprised of milk, half-and-half, and whipping cream, seven eggs, fresh blueberries, lots of cinnamon, and butter-brown-sugar-cinnamon crust. Freshly whipped cream and a homemade blueberry sauce add to french toast casserole's decadence.
Two cups of fresh blueberries in the french toast and two cups of fresh blueberries in the lovely blueberry sauce help to create one heck of a berry-licious breakfast dish.
Like most baked french toast casserole recipes, this one too is made the night before to allow time for the 'custard' mixture to be absorbed in the bread to create a bread pudding-ish texture. For the best results, first dip each piece of bread in the custard mixture before placing them in the buttered casserole dish. Then pour all of the remaining custard over the top. What differentiates this french toast recipe from all of the others is the crunchy, buttery, cinnamony topping that adds both incredible flavor and texture.
Baking time ranges somewhere between 45-50 minutes in a preheated 375 degree (F) oven. For the first half of the baking time, the french toast is lightly covered with aluminum foil. Removing the foil for the second half helps ensure the 'crust' turns a beautiful golden brown.
The recipe is simple and straightforward. With the french toast casserole assembled the night before, breakfast and brunch will feel relatively stress-free. A bonus for anyone who isn't a morning person. The only thing left to do on the morning of serving it is to make the blueberry sauce (although that too could be made the night before) and whipping up the cream. Whatever you do, don't skip serving it with some freshly whipped cream!
Comfort food satisfying, impressive, scrumptious, and slightly decadent, this Blueberry Pie Baked French Toast Casserole will make a weekend breakfast or brunch feel like a special occasion. Even on a scorching hot summer day, it's definitely worth turning on the oven for.
Recipe
Blueberry Pie Baked French Toast Casserole
Serves 6-8
Ingredients
Blueberry Sauce
2 cups (270g) fresh blueberries
1/2 cup water
1/2 cup (100g) granulated sugar
1 1/2 teaspoons freshly squeezed lemon juice
French Toast Casserole
2 Tablespoons unsalted butter, room temperature
16 ounce baguette, day old, cut into 1" slices
7 large eggs
1 cup half and half
1 cup heavy whipping cream (see notes)
1 cup whole milk
2 teaspoons vanilla
2 Tablespoons granulated sugar
1 teaspoon cinnamon
1/2 teaspoon Kosher salt
2 cups (270g) fresh blueberries
1/2 cup (113g) unsalted butter, room temperature
3/4 cup (150g) light brown sugar
4 Tablespoons all-purpose flour
2 Tablespoons maple syrup or corn syrup
1 1/4 teaspoons cinnamon
1/4 teaspoon Kosher salt
Whipped Cream
1 cup heavy whipping cream
1 heaping Tablespoon confectionary sugar
Directions
French Toast Casserole
1. Generously butter an 11" round or 9"x12" (or equivalent) casserole dish with the 2 Tablespoons of room temperature unsalted butter. Set aside.
2. Slice bread into 1 inch thick slices. Set aside.
3. In a large bowl, combine the eggs, half-and-half, heavy, whipping cream, milk, sugar, vanilla, cinnamon, and kosher salt. Mix until well combined (no yellow egg streaks).
4. Dip each slice of bread into egg mixture and begin to line the prepared casserole dish by either standing up the slices or overlapping them. Drop in the two cups of blueberries, pressing some of the berries down between the bread slices. Pour remaining egg mixture evenly over the bread slices. Cover dish tightly with plastic wrap and refrigerate overnight.
5. To make brown sugar topping mix the butter, brown sugar, maple (or corn) syrup, cinnamon and Kosher salt in a medium bowl until well blended.
6. Remove the french toast casserole from the refrigerator. Drop spoonfuls of the brown sugar topping evenly over the top.
2. Slice bread into 1 inch thick slices. Set aside.
3. In a large bowl, combine the eggs, half-and-half, heavy, whipping cream, milk, sugar, vanilla, cinnamon, and kosher salt. Mix until well combined (no yellow egg streaks).
4. Dip each slice of bread into egg mixture and begin to line the prepared casserole dish by either standing up the slices or overlapping them. Drop in the two cups of blueberries, pressing some of the berries down between the bread slices. Pour remaining egg mixture evenly over the bread slices. Cover dish tightly with plastic wrap and refrigerate overnight.
5. To make brown sugar topping mix the butter, brown sugar, maple (or corn) syrup, cinnamon and Kosher salt in a medium bowl until well blended.
6. Remove the french toast casserole from the refrigerator. Drop spoonfuls of the brown sugar topping evenly over the top.
7. Preheat oven to 375 degrees (F).
8. Place casserole on large baking sheet. Cover loosely with aluminum foil. Bake for 20-25 minutes covered. Remove the aluminum foil and continue baking for another 25-30 minutes or until the french toast casserole is done. To check for doneness, press down lightly in the center of the casserole to check to make certain the custard has set.
9. Let the french toast casserole rest for 10-15 minutes before serving. Drizzle some of the blueberry sauce on top of the casserole. Serve the remaining sauce and the whipped cream on the side. Note: Any leftovers can be stored covered in the refrigerator. They reheat up perfectly in the microwave.
8. Place casserole on large baking sheet. Cover loosely with aluminum foil. Bake for 20-25 minutes covered. Remove the aluminum foil and continue baking for another 25-30 minutes or until the french toast casserole is done. To check for doneness, press down lightly in the center of the casserole to check to make certain the custard has set.
9. Let the french toast casserole rest for 10-15 minutes before serving. Drizzle some of the blueberry sauce on top of the casserole. Serve the remaining sauce and the whipped cream on the side. Note: Any leftovers can be stored covered in the refrigerator. They reheat up perfectly in the microwave.
Blueberry Sauce
1. In a small saucepan, combine the blueberries, water, sugar, and lemon juice.
2. Bring mixture to a boil. Allow to boil for several minutes.
3. Reduce the heat to low and continue to cook until the sauce has thickened (approximately 10-15 minutes). Remove from the heat. Pour into a heat proof container or jar.
4. Transfer to a sauce boat or small bowl when ready to serve.
2. Bring mixture to a boil. Allow to boil for several minutes.
3. Reduce the heat to low and continue to cook until the sauce has thickened (approximately 10-15 minutes). Remove from the heat. Pour into a heat proof container or jar.
4. Transfer to a sauce boat or small bowl when ready to serve.
Whipped Cream
1. In a medium sized bowl add in the whipping cream and confectionary sugar. Beat with a hand mixer until sturdy soft peaks form. Use immediately or cover and chill in the refrigerator until ready to use.
Notes: (1) You could also use 2 cups of half and half and 1 cup whole milk, instead of 1 cup each of half and half, whipping cream, and whole milk. (2) The recipe calls for the use of a day old baguette. You could use a 16 ounce loaf of brioche cut into 1" slices instead for a more decadent french toast casserole. But it's really, really good using a baguette.
