French Toast Casserole
Servings: 8
Equipment
- 9 X 13 baking dish
Ingredients
- 1 loaf sourdough bread, ideally a day old (one-pound loaf)
- 8 eggs
- 2 cups milk
- ½ cup heavy cream
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 2 T vanilla extract
- 1½ t ground cinnamon
- 1 pinch ground nutmeg
- 1 T butter (for buttering the baking dish)
- 1 cup fresh blueberries
Instructions
THE NIGHT BEFORE
- Prep the bread - Cut or tear the bread into bite-sized pieces. Set aside.
- Whisk the eggs - In a large bowl, whisk together the eggs, milk, cream, sugars, vanilla, cinnamon and nutmeg. Add the bread to this mixture and toss gently to coat evenly.
- Sleep - Cover the bowl with foil or plastic wrap, and stash it in the fridge.
THE MORNING OF
- Bring the custard to room temp - Pull the bowl out of the fridge and let it rest on the counter for at least an hour before baking, to let it come to room temperature. Stir often to ensure that all of the bread is saturated with the custard. Near the end of the resting period, preheat the oven to 350℉. While the oven is preheating, butter the inside of the baking dish.
- Bake - Pour the bread and egg mixture into your baking dish and spread it evenly. Scatter the blueberries across the casserole, poking some down into the custard. Bake, uncovered for 45-60 minutes.
- Finish and serve - Sprinkle the French toast with powdered sugar after it comes out of the oven and serve.
