With two weeks off for Christmas break (for my son), we’re able to enjoy much more relaxing mornings than usual. With some extra time, it’s nice to break out of our normal bagel/oatmeal/cereal routine and step it up a notch. I love breakfast dishes that you are able to prep the night before and pop in the oven the next morning. This baked blueberry french toast was the perfect addition to our Christmas morning brunch. I also served my egg and sausage casserole along with some fresh fruit. It all paired wonderfully and this will be going on my ‘repeat’ list for sure!
Blueberry French Toast Bake via Mix and Match Mama:
1 loaf of bread (about 4 cups of cubed pieces), torn into bite-size pieces (I used Challah but you could use croissants too)
1 1/2 cups milk
1 1/2 cups half-and-half
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 cups fresh blueberries
Maple syrup to drizzle on top, optional
Preheat oven to 350 degrees.
Arrange bread in a lightly greased 13 x 9 inch baking pan; set aside.
Beat with a whisk your eggs, milk, half and half, vanilla and cinnamon in a mixing bowl; pour over bread. Sprinkle your blueberries down over the top. Cover and refrigerate overnight.
The next morning, remove from oven and bake 45 to 55 minutes. (Check after about 30 minutes and if it’s getting to brown on top, cover with foil and continue cooking.)
Remove from oven let stand 5 minutes before serving. You can drizzle maple syrup down over top if you’d like.