Blueberry Baked French Toast

True confessions: until now, I have never made baked french toast, french toast casserole, overnight french toast, whatever you want to call it. I've pinned several recipes, but just never did anything about it. So when I was assigned to Tara's Multicultural Table for Secret Recipe Club and I found this recipe, it was just the push I needed to actually make this dish.

And I'm so glad I did. We had it for brunch this past weekend, and my family ate the whole thing, and then asked if there was more. It was a huge hit. It's extremely easy to put together and can bake while some of the family is sleeping in. (Someone will have to get up to turn on the oven and put in the dish, but only one person. Maybe you won't draw the shortest straw on that one.)

Tara's recipe used strawberries, but I had a lot of blueberries on hand and so used those instead. I think this would be amazing with any berries, or with any combination. I'm already thinking of other great adjustments, like apples and cranberries, or apples with a caramel syrup, or pumpkin! There's lots of baked french toast in my future.

Be sure to check out all the other great recipes on Tara's blog, too...I am kind of ashamed that I was assigned Tara's Multicultural Table and I chose a decidedly American breakfast... although in my defense, French is in the name. She has a ton of really fascinating recipes from all over the globe. There's lots of inspiration there.

Get yourself some French bread and have a wonderful breakfast!

Find more good ideas at Inspiration Monday, Mix it Up.

Blueberry Baked French Toast

4 eggs
1 cup milk
1 cup heavy cream
1/4 cup sugar + 1 tablespoon, divided
pinch cinnamon
2 tsp. vanilla
6 cups cubed day old French bread (less than a 1 pound loaf)
1 cup blueberries, divided

In a large bowl or batter bowl, combine eggs, milk, cream, 1/4 cup sugar, cinnamon, and vanilla. Whisk until well combined. Fold in the bread and 3/4 cup of blueberries. Pour into a lightly greased 9" round baking dish, cover, and refrigerate 8 hours to overnight.

Remove casserole from refrigerator =lace remaining blueberries evenly over top of casserole.

Bake at 350 until set and top begins to turn golden, 35-45 minutes. During the last 10 minutes in oven, sprinkle the top with remaining 1 tablespoon sugar.

Let sit 10 minutes before slicing and serving. Serves 6-8.

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