Blueberry French Toast Casserole with Walnut Topping
Serves
8
Meal
Breakfast Brunch
Ingredients
French Toast Casserole
8 eggs
2½ cups milk
¼ cup sugar
¼ cup brown sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
1-pound loaf multigrain French bread, cut into ½”-1″ cubes
1 cup blueberries
1 cup walnuts
Topping
1 cup oats
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup brown sugar
4 tablespoons butter
1 cup walnuts, chopped
PREPARATION
In a large bowl, whisk together eggs, sugar, brown sugar, vanilla and cinnamon until well combined.
Lightly grease a deep-dish 13″ X 9″ casserole dish.
Layer bread cubes, blueberries and walnuts in dish. Pour egg mixture evenly over bread layers in pan. Cover and refrigerate overnight.
Preheat oven to 350°F. Remove mixture from refrigerator.
Combine oats, cinnamon, nutmeg and brown sugar in medium bowl. Cut in butter with pastry cutter. Stir in 1 cup walnuts. Evenly top French Toast with walnut topping.
Bake for 1 hour or until French toast is set and topping is lightly browned.
