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Close up image of a fork digging into a piece of blueberry French toast casserole.
Course Breakfast, Brunch

Healthy Blueberry French Toast Casserole

By: Elysia Cartlidge
Servings 8 servings
Bursting with juicy blueberries and banana flavours, this healthy blueberry French toast casserole recipe is the absolute best breakfast for a special occasion or any time of year! It's layered with a crumb topping for a little extra crunch and sweetness for the ultimate breakfast treat!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Video

Ingredients
  

For the French toast casserole

  • 8 cups good quality sourdough bread cut into 1-inch pieces
  • 3 medium overripe bananas
  • 5 large eggs
  • 1 1/4 cups milk (or milk alternative)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup (optional)
  • 1 cup fresh or frozen blueberries

For the topping

  • 4 tablespoons coconut oil or unsalted butter melted
  • 3 tablespoons coconut sugar packed
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 cup chopped pecans (optional)

Instructions

  • Preheat the oven to 375°F. Place an oven rack in the centre position.
  • Slice the bread into 1-inch slices and then cut then slices into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on.
  • Lightly grease a 7x11 inch (if you want thicker slices) or 9x13 inch baking dish (if you want thinner slices) with cooking spray. Add enough bread cubes to cover the bottom of the dish. Sprinkle half the blueberries on top. Repeat again, layering the bread chunks and blueberries.
  • In a medium bowl or measuring cup, mash the bananas. Whisk in the eggs, milk, vanilla, 1/2 teaspoon of cinnamon, and salt; mix well. Pour the egg and milk mixture evenly over all the bread chunks.
  • At this point, the casserole can be baked right away, or covered and refrigerated overnight.
  • In another small bowl, mix together the melted coconut oil or butter with the coconut sugar, 1 teaspoon cinnamon, and pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks and blueberries.
  • Bake the casserole, uncovered, for 35 to 45 minutes. I baked mine for about 40 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crispy.
  • Let the casserole cool for about 10 minutes before serving. Serve with maple syrup, if desired.

Notes

  • For best results, use stale bread or day old bread as opposed to fresh to prevent a soggy casserole.
  • Use overripe bananas for the best flavour. They'll add more natural sweetness and mash more easily to better incorporate into the egg mixture.
  • This low sugar French toast casserole is lightly sweetened with the banana and blueberries, while the topping adds an extra kick of sweetness. If you prefer a sweeter casserole, add 1/4 cup of maple syrup to the egg mixture.
  • If you want more of a crumble on top rather than a drizzle, mix together only 1-2 tablespoons of melted coconut oil with the 3 tablespoons of coconut sugar, 1 teaspoon cinnamon and pinch of salt.

Nutrition

Calories: 259kcalCarbohydrates: 34gProtein: 8gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 104mgSodium: 305mgPotassium: 305mgFiber: 2gSugar: 14gVitamin A: 260IUVitamin C: 6mgCalcium: 84mgIron: 2mg
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