Blueberry French Toast Casserole

Ingredients:

  • 1 large or 2 small loaves of sourdough bread, uncut
  • 2 cups of fresh blueberries
  • 8 large eggs
  • 2 cups of almond milk
  • 1 teaspoon cinnamon
  • ¾ cup coconut sugar (can sub brown sugar)
  • 1 ½ tablespoons vanilla extract

Recipe:

  • Lightly grease a 9×13 pan
  • Cut your sourdough into cubes roughly 1 half inch in size
  • Layer your sourdough cubes and blueberries evenly throughout the pan
  • In a large mixing bowl combine the eggs, almond milk, cinnamon, coconut sugar, and vanilla extract. Whisk these together until they are fully combined and a light brown color is reached
  • Pour the wet mixture over your bread and berries and lightly press the bread down to ensure each cube is soaking up the mixture (don’t worry if not every cube is completely submerged in the wet mixture, every piece will soak some up over night and throughout the baking process. If every piece is fully submerged the casserole will be rather soggy when it is done baking.)
  • Allow to soak for at least 4 hours (soaking overnight is better. If soaking overnight, tightly cover the casserole with saran wrap and place in the fridge)
  • Preheat the oven to 350 degrees and bake for 45-50 minutes, or until a golden brown color is reached on the top pieces of bread and a toothpick comes out clean from the wet mixture at the bottom
  • Enjoy right away then cover the leftovers tightly and store in the fridge 🙂