Day Before Blueberry French Toast

Purple blueberries, warm syrup, crunchy nuts . . . this casserole is comfort food at its absolute best.

This recipe was contributed by Judye Derr of Canton, Ga. and was originally published by the AJC in 2004.

BREAKFAST: Day Before Blueberry French Toast

Makes 8 servings

Preparation time: 15 minutes, plus overnight to chill

Cooking time: 50 minutes

Purple blueberries, warm syrup, crunchy nuts . . . this casserole is comfort food at its absolute best.

1 loaf French bread

6 eggs

3 cups milk

2 teaspoons vanilla extract

1 cup brown sugar, lightly packed

2 pints fresh (or 4 cups frozen) blueberries, divided

1 cup chopped pecans or walnuts

2 cups maple-flavored table syrup

The day or evening before serving, cut bread into 1-inch slices. Place in a single layer in a lightly oiled or buttered 9-by-13-inch baking dish. Break eggs into a mixing bowl, beat slightly and then mix in milk and vanilla extract. Pour egg mixture over bread, cover and refrigerate overnight.

In the morning, preheat oven to 350 degrees. Sprinkle brown sugar over bread, then top with 1 pint (2 cups) of the blueberries and the chopped nuts. Bake for 45 to 50 minutes, until the bread has puffed slightly.

In a small saucepan, heat the syrup and remaining blueberries over medium heat. Pass with the French toast.

Per serving, without syrup: 369 calories (33 percent from fat), 14 grams fat, 118 milligrams cholesterol, 52 grams carbohydrates, 11 grams protein, 355 milligrams sodium, 1 gram fiber.

caption arrowCaption
040525 - CANTON, GA -- Portrait of Judye Derr (cq) with her French toast casserole in the kitchen of her Canton home. For 'In the Kitchen with' food story. (PHIL SKINNER/AJC staff).

Credit: PHIL SKINNER

040525 - CANTON, GA -- Portrait of Judye Derr (cq) with her French toast casserole in the kitchen of her Canton home. For 'In the Kitchen with' food story. (PHIL SKINNER/AJC staff).

Credit: PHIL SKINNER

caption arrowCaption
040525 - CANTON, GA -- Portrait of Judye Derr (cq) with her French toast casserole in the kitchen of her Canton home. For 'In the Kitchen with' food story. (PHIL SKINNER/AJC staff).

Credit: PHIL SKINNER

Credit: PHIL SKINNER