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Blueberry-Filled French Toast Casseroles

Log House Homestead B&B
Course Breakfast
Servings 4 5-inch casseroles

Equipment

  • Four 5-inch casserole dishes
  • Medium mixing bowl

Ingredients
  

  • 4 tbsp butter
  • 8 tbsp light brown sugar
  • 4 tsp white corn syrup
  • 8 slices French bread 1/2 inch thick with crusts removed
  • 1 can blueberry pie filling
  • 4 eggs large
  • 1 1/3 cups milk
  • 2 tsp cinnamon
  • cinnamon-sugar to sprinkle on top
  • maple-flavored sausages for serving

Instructions
 

  • The night before serving, in the bottom of four 5-inch refrigerator-to-oven casserole dishes, place one tablespoon butter, 2 tablespoons light brown sugar,and one teaspoon white corn syrup.
  • Place casseroles in microwave and heat until butter melts. Stir together butter and sugars. Place one slice of bread on top of mixture. In the center of each slice of bread, spoon 2 tablespoons of blueberry pie filling. Place a second slice of bread on top of the pie filling.
  • In a medium bowl, beat together 4 eggs,1⅓ cups milk, and 2 teaspoons vanilla.
  • Pour egg mixture over bread, dividing equally between casseroles. Sprinkle tops with cinnamon-sugar. Cover casseroles and refrigerate overnight.
  • The next day, preheat oven to 350°, uncover casseroles, and bake for 35 minutes until light brown and airy. Serve immediately accompanied by maple-flavored sausages.

Notes

To make this recipe in a 10" x 10" refrigerator-to-oven casserole dish, increase the baking time to approximately 40–45 minutes.