Blueberry French Toast Casserole


1 (10 ounce) baguette, sourdough, challah, or similar bread
1 cup fresh or frozen blueberries
6 large eggs
1 (14 ounce) can light coconut milk
1 teaspoon cinnamon
¼ cup light brown sugar
2 teaspoons vanilla
¼ cup coconut flakes (optional)


Lightly coat an 8x8-inch baking pan with non-stick spray. Slice bread into small cubes (about 1-inch) then spread in bottom of prepared baking dish. Scatter blueberries over the bread and set aside.
In a large bowl, mix together eggs, coconut milk, cinnamon, brown sugar, and vanilla until smooth. Pour over the bread and berries and top with coconut flakes if desired. Cover tightly with plastic wrap and refrigerate for a few hours or overnight.
Remove prepared baking dish from the refrigerator. Preheat oven to 375(F) and bake for 40-45 minutes or until the top is golden brown. Serve immediately.


Summer mornings were made for this Blueberry French Toast Casserole.


Sunday, July 9, 2017 - 6:00pm


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