French Toast Casserole Recipe

 
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A few of you who follow me over on instagram saw that I made this french toast casserole recipe for a friend & client of mine who is freshly postpartum. I promised to share it with you so here I am!

This recipe is FABULOUS for new moms, busy moms, soon-to-be moms, etc. It is simple, quick, freezer-friendly, and can be prepared ahead of time so that all you have to do when it’s time to eat is pop it into the oven. It is INCREDIBLE. I found the original recipe over at Sally’s Baking Addiction and I’ve only tweaked it ever so slightly. 

I first found this recipe when I was searching for freezer-friendly recipes to make and store in our deep freeze while I was pregnant with Zeke (my second son). Let me tell you– out of all the food I made and stored in our freezer (over 200 servings!)– THIS recipe froze the best. Plus it is SO easy to make four of these at once. The other night I made two for myself and two for my friend in just under two hours. You can really crank these babies out! 

Without further ado, here is the recipe:

French Toast Casserole Recipe

Ingredients:

French toast base:

  • 1 (12-14 ounce) loaf sourdough bread

  • 1 cup (180g) fresh or frozen blueberries 

  • 8 large eggs

  • 2 and 1/4 cups (540ml) whole milk

  • 1 teaspoon ground cinnamon

  • 3/4 cup (150g) packed dark brown sugar

  • 1 Tablespoon (15ml) vanilla extract

Streusel Topping:

  • 1/3 cup (69g) packed dark brown sugar

  • 1/3 cup (42g) all-purpose flour 

  • 1 teaspoon ground cinnamon

  • 1/2 cup (115g) unsalted butter, cold and cubed

Directions:

  1. Grease a 9×13 inch pan with nonstick spray or butter. For freezer-friendly meals I have used the 9×13 nonstick foil baking pans without spraying anything first. 

  2. Slice & cut the bread into cubes, about 1-2 inches in size. Spread cubes of bread into the baking pan and sprinkle the blueberries over the top. Set aside.

  3. Whisk the eggs, cinnamon, brown sugar, and vanilla together. Add milk and whisk to combine. Pour over the bread. Cover the pan tightly and stick into the fridge overnight.

  4. **Note: The topping can be made ahead of time and stored in the fridge OR it can be made the morning of. I usually make it the night before. If you’re freezing the recipe, make the topping right away and sprinkle it over the casserole before freezing. To prepare the topping:  Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. 

  5. After soaking the bread overnight, preheat the oven to 350°F (177°C). Take your casserole out of the fridge and sprinkle the streusel deliciousness over the top. Bake for 45-55 minutes or until golden brown on top. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.

Freezing Instructions: If you intend to freeze the casserole, be sure to make it completely (streusel topping and all) before sealing it up well (with foil or a container with a tight lid) and placing it in the freezer. It will stay good in your freezer for up to 2 months. When you’re ready to make it, thaw it overnight in the fridge, then bake as directed. I always freeze it BEFORE baking but the original recipe does say a baked casserole can be frozen for up to 3 months. Then you thaw it overnight in the fridge and warm it up in a 350°F (177°C) for 35 minutes or until warm in the center.




Well, that’s it! I hope you enjoy this recipe as much as I have! It is my GO-TO for freezer meals or a yummy meal to deliver to postpartum families. 

Leave me a comment if you try it, I’d love to know what you think.