In my world it is acceptable to have breakfast for any meal of the day. Why save such tastiness for just the morning time? This french toast casserole is easy to make ahead and pop in the oven when you’re ready. I have never made it the night before, but I think as long as you use a sturdy bread (so it doesn’t break down too much) that should work fine. It has a lovely, warm almond flavor from the almond extract.
Note about extracts: make sure you buy pure extracts rather than imitation extracts. The imitation ones are usually cheaper, but why eat something that is an impostor chemically made up to imitate the real thing, when you can just have the real thing!?
Blueberry French Toast Casserole with Raspberry Maple Syrup
- 8-9 cups of bread of your choice (I’ve used 100% whole wheat and ciabatta) about 1 loaf, diced into large cubes
- 7 eggs
- 2 cups unsweetened almond milk (could use any kind of milk)
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 2 teaspoons cinnamon
- 1 1/2 cups blueberries
- 1 1/2 cups frozen raspberries
- 1/2 cup pure maple syrup
- Liberally butter a deep 9×13 baking dish. Place cubed bread in baking dish.
- In a large bowl whisk the eggs, milk, maple syrup, extracts and cinnamon. Pour the egg mixture evenly over the bread. Toss the bread cubes with your hands until all of the bread is coated in the egg mixture.
- Let sit for at least 30 minutes, stirring once or twice to make sure all of the bread is moistened. Before baking stir in the blueberries.
- Bake in a preheated 350 degree oven for 40-45 minutes or until golden brown and there is no more liquid between the bread.
- While the casserole is baking, place the raspberries and syrup in a small sauce pan. Bring to a boil and boil for a few minutes. Reduce heat to low and simmer for 5-10 minutes. Serve warm over the french toast.