Blueberry French Toast Oamc
Indulge in the ultimate breakfast decadence with this Blueberry French Toast OAMC (Once a Month Cooking) casserole, perfect for make-ahead meal prep or a special weekend brunch. Featuring thick slices of French bread soaked in a luscious custard blend of eggs, milk, cream, and a hint of cinnamon and vanilla, this dish is taken to the next level with bursts of fresh blueberries and a buttery, brown sugar streusel topping. Whether baked fresh or straight from the freezer, it emerges from the oven golden, bubbly, and irresistibly fragrant. With just 20 minutes of prep time, this versatile recipe is ideal for feeding a crowd or saving time on busy mornings. Serve it warm with a drizzle of maple syrup for a breakfast that’s equal parts comfort and elegance. Perfect for freezer-friendly cooking, holiday mornings, or anytime you crave a sweet start to the day!
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Recipe Information
Ingredients
- 1 loaf French bread
- 8 large Eggs
- 2 cups Milk
- 0.5 cup Heavy cream
- 0.75 cup Granulated sugar
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 2 cups Fresh blueberries
- 2 tablespoons Butter
- 0.5 cup Brown sugar
- 0.25 cup All-purpose flour
- 0.25 cup Maple syrup
Instructions
Grease a 9x13-inch baking dish with butter or nonstick spray.
Slice the French bread into 1-inch thick pieces and arrange them in a single layer in the prepared baking dish.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and ground cinnamon until well blended.
Pour the egg mixture evenly over the bread slices, ensuring all pieces are soaked. Gently press down on the bread to help absorb the liquid.
Evenly sprinkle the fresh blueberries over the bread and egg mixture.
In a small bowl, mix the butter, brown sugar, and all-purpose flour until crumbly to create a streusel topping. Sprinkle the mixture evenly over the top of the blueberries.
Cover the casserole dish tightly with plastic wrap or aluminum foil and freeze if preparing for later use. If baking immediately, let it sit at room temperature for 15 minutes to allow the bread to soak more thoroughly.
When ready to bake, preheat the oven to 350°F (175°C). Remove any plastic wrap or foil before baking.
Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the casserole rest for 10 minutes before serving. Drizzle with maple syrup if desired.
Nutrition Facts
Calories |
4000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1718 mg | 573% | |
| Sodium | 3622 mg | 157% | |
| Total Carbohydrate | 597.1 g | 217% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 350.8 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 13.7 mcg | 68% | |
| Calcium | 1178 mg | 91% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 2230 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
