Whole Wheat Blueberry French Toast Casserole
Providing your family with breakfast that contains the finest, freshest, most delicious eggs makes everything easier.
Make This Recipe
Ingredients
- 1 16 ounce loaf unsliced whole wheat bread, cut into 1-1 ½’’ cubes
- 1 tablespoon butter
- 12 Eggland’s Best eggs, large
- 1 ½ cups milk
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cardamom
- 2 teaspoons lemon zest
- Pinch of salt
- 2 cups frozen blueberries
Preparation
- Preheat oven to 350. Place bread cubes on a cookie sheet and toast them in the oven for about 8-10 minutes or until lightly toasted.
- Grease the inside of a 9x13 casserole dish with butter.
- In a large mixing bowl, whisk together eggs, milk, brown sugar, vanilla extract, cinnamon, cardamom, lemon zest, and salt.
- Toss the toasted bread cubes and blueberries into the egg mixture and let it sit in the bowl for 15 minutes.
- Pour it all into the greased casserole dish. Cover with plastic wrap and place in the refrigerator overnight.
- The next day, preheat oven to 350. Replace the plastic wrap with foil and bake for 40 minutes.
- Remove foil and bake for another 10-15 minutes, or until set in the middle and brown on top.
- Serve immediately with maple syrup or portion out servings for a quick and easy weekend style-weekday breakfast!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 8 |
|---|---|
| Calories | 350 |
| Fat | 9.9g |
| Saturated Fat | 3g |
| Cholesterol | 270mg |
| Sodium | 426g |
| Carbohydrates | 48.3g |
| Dietary Fiber | 5.3g |
| Protein | 17.6g |