Make-Ahead Blueberry French Toast Casserole

ByElina

Ingredients

  • 1 day-old French bread baguette (16 ounces)
  • 4 large eggs plus 2 large egg yolks
  • 2-1/2 cups whole milk
  • 1/2 cup packed brown sugar, divided
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped pecans
  • 1/4 cup butter, melted
  • 1/8 teaspoon salt
  • 1 cup fresh or frozen unsweetened blueberries
  • SAUCE:
  • 1 cup fresh or frozen unsweetened blueberries
  • 1/2 cup sugar
  • 1/2 cup plus 1 tablespoon water
  • 1 tablespoon cornstarch
  • 1 tablespoon butter
  • 2 teaspoons lemon juice
  • Sweetened whipped cream, optional

Directions

  • Cut baguette into 1-in. slices. Cut each slice in half. Arrange bread in a greased 11×7-in. baking dish. In a large bowl, whisk eggs, egg yolks, milk, 1/4 cup brown sugar, vanilla, cinnamon and nutmeg; pour over bread. Refrigerate, covered, 8 hours or overnight.
  • Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine pecans, melted butter, salt and remaining sugar; spoon over bread mixture.
  • Bake, uncovered, 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.
  • In a small saucepan, combine blueberries, sugar and 1/2 cup water. Bring to a boil over medium heat; cook and stir 3 minutes or until slightly thickened. In a small bowl, mix cornstarch and remaining water until smooth; stir into blueberry sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until berries pop. Remove from heat; stir in butter and lemon juice. Serve with French toast. If desired, top with with whipped cream.

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