Whole Wheat Blueberry French Toast Casserole

Recipe by:
Prep Time
20 min + chill overnight
Cook Time
50 min
Yield
8 servings
Buy Recipe

Providing your family with breakfast that contains the finest, freshest, most delicious eggs makes everything easier.

Ingredients

  • 1 16 ounce loaf unsliced whole wheat bread, cut into 1-1 ½’’ cubes
  • 1 tablespoon butter
  • 12 Eggland’s Best eggs, large
  • 1 ½ cups milk
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cardamom
  • 2 teaspoons lemon zest
  • Pinch of salt
  • 2 cups frozen blueberries

Preparation

  1. Preheat oven to 350. Place bread cubes on a cookie sheet and toast them in the oven for about 8-10 minutes or until lightly toasted.
  2. Grease the inside of a 9x13 casserole dish with butter.
  3. In a large mixing bowl, whisk together eggs, milk, brown sugar, vanilla extract, cinnamon, cardamom, lemon zest, and salt.
  4. Toss the toasted bread cubes and blueberries into the egg mixture and let it sit in the bowl for 15 minutes.
  5. Pour it all into the greased casserole dish. Cover with plastic wrap and place in the refrigerator overnight.
  6. The next day, preheat oven to 350. Replace the plastic wrap with foil and bake for 40 minutes.
  7. Remove foil and bake for another 10-15 minutes, or until set in the middle and brown on top.
  8. Serve immediately with maple syrup or portion out servings for a quick and easy weekend style-weekday breakfast!

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 8
Calories 350
Fat 9.9g
Saturated Fat 3g
Cholesterol 270mg
Sodium 426g
Carbohydrates 48.3g
Dietary Fiber 5.3g
Protein 17.6g

Reviews

Share your experience on how you made this recipe your own.

Share Yours

Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!