This recipe is a favorite twist on classic French toast casserole. It is conveniently prepped the day before and is easily modified to accommodate dietary restriction or highlight local and seasonal fruit.
Toast of The Midnight Sun
- 1 16-ounce loaf of Sourdough or French bread –
Day old bread works well; cut into 1-inch cubes - 8oz cream cheese (Optional)
- 2/3 cup sweetener of choice (Sugar, brown sugar, maple syrup or honey)
- 2-3 cups blueberries, or other berries/fruit of your choice (Strawberries/Banana, Raspberry, Apple, or Pumpkin puree are all delicious. If blueberries are frozen, rinse before using to prevent a purple tint to the final dish)
- 8 large eggs
- 2 cups milk (Whole, 2%, Half & Half, Coconut or Almond milk will all work)
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 cups of granola
- ½-1 cup optional additions: shredded coconut, chopped nuts, baking chips (chocolate, caramel, white chocolate)
*Recipe pictured was made with cream cheese, brown sugar, frozen blueberries, almond milk and caramel baking chips
Lightly grease a 9×13-inch baking dish or line with parchment paper.
Arrange half of the bread cubes in the bottom of the pan.
Cut cream cheese into small cubes and layer over the bread then top with half of the berries
Layer with remaining bread cubes on top.
In a large bowl, whisk together the eggs, milk, brown sugar, cinnamon, and vanilla.
Pour evenly over the pan. Press the bread cubes lightly down to absorb the milk/egg mixture.
Top with the remaining berries. Sprinkle the granola and other optional additions evenly on the top. Cover with plastic wrap or foil. Place in the refrigerator overnight.
When ready to bake, remove from the refrigerator. Preheat oven to 350 F. Bake covered with foil for 30 minutes. Remove the foil and bake for another 30 minutes or until golden brown.
Remove from oven and allow to cool for 5 minutes.
Serve warm with Cinnamon Maple Butter and Whipped Cream.