Description
Summer mornings were made for this Blueberry French Toast Casserole.
Ingredients
- 1 whole Baguette, Sourdough, Challah, Or Similar Bread
- 1 cup Fresh Or Frozen Blueberries
- 6 whole Large Eggs
- 14 ounces, fluid Light Coconut Milk
- 1 teaspoon Cinnamon
- ¼ cups Light Brown Sugar
- 2 teaspoons Vanilla
- ¼ cups Coconut Flakes (optional)
Preparation
Lightly coat an 8×8-inch baking pan with nonstick 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 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 375ºF and bake for 40–45 minutes or until top is golden brown. Serve immediately.
