Blueberry French Toast Casserole with Vanilla Glaze
Blueberry French Toast Casserole with Vanilla Glaze
Introduction
Are you looking for a delicious yet easy breakfast that will impress your family or guests? Look no further than this Blueberry French Toast Casserole with Vanilla Glaze. This delightful dish combines fluffy bread, sweet blueberries, and a rich vanilla glaze, making it a perfect option for brunch or a cozy weekend breakfast. Plus, you can prepare it ahead of time, allowing the flavors to meld beautifully overnight.
Why Make This Recipe?
There are many reasons to try this mouth-watering Blueberry French Toast Casserole. Firstly, it’s bursting with blueberry flavor and has a wonderful balance of sweetness thanks to the maple syrup and vanilla. Secondly, the casserole is easy to make and can serve a crowd, making it ideal for gatherings. Lastly, the option to customize ingredients—like using gluten-free bread or dairy-free butter—ensures that everyone can enjoy this delicious dish.
How to Make Blueberry French Toast Casserole with Vanilla Glaze
If you’re ready to bring some joy to your breakfast table, follow this step-by-step guide to whipping up your Blueberry French Toast Casserole with Vanilla Glaze:
Ingredients:
- 5 large eggs
- 1 cup milk (any choice; dairy or non-dairy)
- 1/4 cup melted salted butter (DF option: Use ghee or melted coconut oil)
- 1/4 cup pure maple syrup (plus more for serving, optional)
- 2 teaspoons pure vanilla extract
- Cooking spray
- 1 (10-ounce) loaf sourdough bread (GF option: Use gluten-free bread)
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon milk (your choice)
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- 1/2 cup powdered sugar
Directions:
- In a large bowl, whisk together the eggs, milk, melted butter, maple syrup, and vanilla extract until well combined.
- Spray an 8×8-inch casserole dish with cooking spray.
- Add the bread cubes and 1 cup of blueberries to the dish (reserve 1/2 cup).
- Pour the egg mixture evenly over the bread and blueberries, tossing gently to ensure every piece of bread is moist.
- Spread the remaining ½ cup of blueberries on top.
- Cover and refrigerate for at least 3 hours or up to 24 hours if you’re not freezing it.
- Preheat your oven to 350°F while letting the casserole warm at room temperature.
- Bake uncovered for 50-60 minutes, or until it is golden brown on top and set in the middle. If it browns too much, tent with foil.
- For the Vanilla Glaze, mix 1 tablespoon of milk, 1/2 teaspoon of vanilla extract, and a pinch of salt in a small bowl. Add in the powdered sugar and whisk until smooth.
- Allow the casserole to cool for about 10 minutes and then drizzle the glaze over the top, serving warm with additional maple syrup if desired.
How to Serve Blueberry French Toast Casserole with Vanilla Glaze
To serve, cut the casserole into squares and plate them warm. A light dusting of powdered sugar can elevate the presentation, and don’t forget to offer extra maple syrup on the side for those who crave a little more sweetness.
How to Store Blueberry French Toast Casserole with Vanilla Glaze
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can reheat individual servings in the microwave for a quick breakfast.
Tips to Make Blueberry French Toast Casserole with Vanilla Glaze
- For added texture, try mixing in some chopped nuts or a sprinkle of cinnamon.
- If using frozen blueberries, do not thaw them before mixing; they will bake perfectly straight from the freezer.
- Allowing the casserole to chill overnight allows the flavors to deepen, making it more delicious.
Variations
Feel free to customize the recipe based on your preferences. Substitute different berries like raspberries or strawberries for blueberries, add cream cheese swirls for richness, or use a different type of bread such as brioche or challah for varied textures.
FAQs
1. Can I use stale bread for this recipe?
Yes, stale bread works great for this casserole as it absorbs the egg mixture better.
2. Can I prepare this dish the night before?
Absolutely! In fact, preparing it the night before allows the flavors to meld and makes for a quicker morning.
3. How can I make this casserole dairy-free?
Simply substitute the milk with a non-dairy alternative and replace the butter with ghee or melted coconut oil.
Enjoy making and indulging in this delightful Blueberry French Toast Casserole with Vanilla Glaze, and watch as it becomes a favorite in your breakfast repertoire!
Blueberry French Toast Casserole with Vanilla Glaze
Ingredients
Casserole Ingredients
- 5 large eggs
- 1 cup milk (any choice; dairy or non-dairy)
- 1/4 cup melted salted butter (DF option: Use ghee or melted coconut oil) Dairy-free option available.
- 1/4 cup pure maple syrup (plus more for serving, optional)
- 2 teaspoons pure vanilla extract
- 1 loaf (10-ounce) sourdough bread (GF option: Use gluten-free bread) Gluten-free option available.
- 1 1/2 cups fresh or frozen blueberries Do not thaw frozen blueberries.
- 1 tablespoon milk (your choice)
- 1/2 teaspoon pure vanilla extract
Glaze Ingredients
- 1/2 cup powdered sugar
Instructions
Preparation
- In a large bowl, whisk together the eggs, milk, melted butter, maple syrup, and vanilla extract until well combined.
- Spray an 8×8-inch casserole dish with cooking spray.
- Add the bread cubes and 1 cup of blueberries to the dish (reserve 1/2 cup).
- Pour the egg mixture evenly over the bread and blueberries, tossing gently to ensure every piece of bread is moist.
- Spread the remaining ½ cup of blueberries on top.
- Cover and refrigerate for at least 3 hours or up to 24 hours if you’re not freezing it.
Baking
- Preheat your oven to 350°F while letting the casserole warm at room temperature.
- Bake uncovered for 50-60 minutes, or until it is golden brown on top and set in the middle. If it browns too much, tent with foil.
Making the Glaze
- For the Vanilla Glaze, mix 1 tablespoon of milk, 1/2 teaspoon of vanilla extract, and a pinch of salt in a small bowl.
- Add in the powdered sugar and whisk until smooth.
Serving
- Allow the casserole to cool for about 10 minutes and then drizzle the glaze over the top, serving warm with additional maple syrup if desired.
