Breakfast
Blueberry-Almond Overnight French Toast
Juicy blueberries and toasted almonds nestle into custardy cubes of whole-grain bread, their sweetness deepened by brown sugar and a whisper of ginger. Each forkful delivers a soft, fragrant center beneath a lightly crisp, golden top.
- Total
- 1 hr 20 min
- Prep
- 15 min
- Cook
- 1 hr 5 min
- Serves
- 10
Nutrition per Serving
- Calories
- 387
- Protein
- 16g
- Carbs
- 37g
- Fat
- 20g
- Fiber
- 5g
- Sugar
- 16g
- Sodium
- 331mg
Ingredients
- 1 lb whole-grain bread, diced (1-inch pieces)
- 3 cup blueberries, fresh or frozen
- 8 large eggs
- 3 1/2 cup reduced-fat milk
- 1/2 cup (1 stick) unsalted butter, melted
- 3 tbsp packed light brown sugar
- 1 tbsp ground ginger
- 2 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup sliced almonds
Instructions
- Coat a 9-by-13-inch baking dish with cooking spray.
- Toss bread and blueberries in the prepared pan. Whisk eggs in a large bowl. Add milk, butter, brown sugar, ginger, vanilla and salt; whisk to combine. Pour the custard over the bread mixture. Sprinkle with almonds. Coat a piece of foil with cooking spray and cover the pan, coated-side down. Place another 9-by-13-inch baking dish on top as a weight. Refrigerate for at least 8 hours or up to 1 day.
- Preheat oven to 350 degrees F. Remove the top baking dish, leaving the foil in place. Let stand at room temperature while the oven preheats.
- Bake the casserole, covered, for 45 minutes. Uncover and bake until golden, 20 to 25 minutes more. Let stand for 10 minutes before serving.