Sometimes, when food is really delicious, we decide the best thing we can do is combine it with another food.
Think about it. Cheeseburger pizza, ice cream tacos, sushi burritos. Basically, we’re just taking one really great food and changing it into the shape of another food so we can enjoy it all over again. It’s delicious, it’s resourceful, and it’s also genius.
Of course, some people have mixed feelings about this practice. My best friend is one of these people. “Why can’t we just let good food be good on it’s own?” she complains every time some new food mash up dominates Instagram. I don’t know, maybe because this is America and we can never have enough of a good thing, nor can we leave well enough alone.
Like I said, I’ve never had an issue with great food taking the shape of other kinds of great food. So blueberry French toast casserole seems like a pretty good idea to me. Basically, it’s just an easier way to make a lot of French toast all at once.
I’ve always had a huge sweet tooth, and breakfast has always been a great place to exercise it. Pancakes, waffles, danish, and of course French toast are all basically a free pass to eat dessert for breakfast. However, French toast was always a little tricky and time consuming. Individually dipping and cooking each piece of bread takes time. Meanwhile, it can be tough to strike the right balance between moist and literally falling apart in the pan.
Fortunately, turning your French toast into a baked casserole alleviates a lot of these concerns. It takes a little extra time to cook (30 to 40 minutes in the oven), but it saves you a whole lot of prep time and hassle. For this blueberry French toast casserole, just cut up your bread into cubes, place in a prepared pan, pour your combined wet ingredients over the bread, and bake. No worrying about coating each and every piece of bread individually.
This recipe is also an easy way to keep your French toast light and healthy. Made with whole grain bread, this recipe uses a clean batter of egg whites, coconut milk, and pure maple syrup. Flavored with vanilla and almond extracts as well as cinnamon, this recipe is a light and flavorful way to do French toast. Meanwhile, french toast casserole is an easy way to add extra fruits and flavors, like this blueberry version, without having to whip up a separate topping.
This recipe is delicious all on its own, but tastes great topped with a little left over maple syrup. Make this recipe for a leisurely Saturday morning, or bake ahead and enjoy for a sweet start to a busy weekday.
Craving more blueberries in your breakfast? If you like this blueberry french toast casserole, you may also enjoy these recipes:
- Weight Watchers Banana Blueberry Pancakes
- Grain-free Lemon Blueberry Lavender Muffins
- Blueberry Chia Seed Pudding
- Slow Cooker Nutty Blueberry Banana Oatmeal
Yields: 8 servings | Serving Size: 1/2 cup | Calories: 123 | Total Fat: 7g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 76mg | Carbohydrates: 13g | Fiber: 3g | Sugar: 6g | Protein: 4g | SmartPoints (Freestyle): 5
- 2 cups whole grain bread, cut into large cubes
- 4 egg whites
- 1 cup coconut milk
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon ground cinnamon
- 1 cup fresh or frozen blueberries
- Preheat oven to 350 degrees and spray a 9 x 13 inch casserole dish with non-stick spray. Spread the cubed bread into the prepared dish and set aside.
- In a mixing bowl, combine all remaining ingredients, except blueberries, and whisk well. Pour the mixture over the bread cubes until all parts of the bread are moist. Sprinkle the blueberries on top and gently toss with the bread.
- Bake for 30 to 40 minutes or until there is no liquid between the bread cubes and the casserole is lightly browned. Serve and enjoy!