Blueberry French Toast Casserole

Ingredients:

For the casserole:

• 10 cups stale French loaf sourdough or challah (cut into 1-inch cubes)
• 1 1/2 cups blueberries
• 5 large eggs
• 1 1/2 cups whole milk
• 1/3 cup granulated sugar
• Zest from 1 lemon
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

For the topping:

• 8 tbsp unsalted butter (melted)
• 4 tbsp brown sugar
• 1 tsp ground cinnamon
• Pinch of salt

For serving:

• Blueberries
• Powdered sugar
• Maple syrup

Instructions:

1. Prepare the Casserole:

   • Cut the bread into 1-inch cubes.
   • Add half of the bread chunks and half of the blueberries to the bottom of a greased 9x13 baking dish.
   • Add the remaining bread chunks and blueberries on top, spreading them evenly.

2. Make the Egg Mixture:

   • In a medium bowl, whisk together the eggs.
   • Add the milk, granulated sugar, lemon zest, cinnamon, and salt. Mix until combined.
   • Pour the egg mixture evenly over the bread and blueberries.

3. Chill:

   • Cover the dish with plastic wrap or foil and refrigerate for 3 hours or overnight to allow the bread to soak up the egg mixture.

4. Prepare the Topping:

   • Preheat the oven to 375°F and arrange the oven rack in the center.
   • Lightly grease the baking dish with cooking spray.
   • In a small bowl, mix the melted butter, brown sugar, cinnamon, and a pinch of salt.
   • Drizzle this mixture evenly over the casserole.

5. Bake:

   • Bake the casserole for 35 to 45 minutes, or until the top is golden brown and the casserole is set.
   • Let the casserole cool for 10-15 minutes before serving.

6. Serve:

   • Serve the casserole with fresh blueberries, a dusting of powdered sugar, and a drizzle of maple syrup.

This casserole is perfect for breakfast, brunch, or even a special holiday treat! It’s sweet, comforting, and has a lovely blueberry-lemon flavor. Let me know if you have any questions or would like to modify the recipe!