Blueberry Salted Caramel French Toast Casserole
Try this Blueberry Salted Caramel French Toast Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 eggs
- 3 cups milk
- 1/2 cup dark brown sugar
- 6 egg yolks
- 1 tsp. vanilla
- 4 cups fresh blueberries
- 3 tbsp. melted butter
- 1 package (6) english muffins cut in 1-inch cubes (i used thomas brand, salted caramel flavor)
- powdered sugar or maple syrup
- Carbohydrate 42.6983724726063 g
- Cholesterol 428.421621530084 mg
- Fat 86.180870800889 g
- Fiber 2.36800009409587 g
- Protein 10.8203605224538 g
- Saturated Fat 52.9274334014404 g
- Serving Size 1 1 -8 (431g)
- Sodium 693.042026376167 mg
- Sugar 40.3303723785104 g
- Trans Fat 6.14712933522166 g
- Calories 966 calories
Preheat oven to 350 degrees. Cut the English muffins in 1-inch cubes and place on a cookie sheet. Lightly toast in the oven for 5-8 minutes, turning once in the oven. Spray a 9x13 pan with cooking spray. In a large mixing bowl, combine milk, egg yolks, whole eggs, and vanilla. Mix ingredients well. Fold in the blueberries. Add cubed, toasted muffin pieces to soak up the mixture. Pour melted butter into the 9x13 pan, coating the bottom entirely. Spoon the egg mixture into the pan. Sprinkle with the dark brown sugar. Bake for 55 minutes, or until French toast has set and browned. Served warm with 100% maple syrup. Optional to dust with powdered sugar.
