Healthy Blueberry French Toast Casserole

This blueberry french toast casserole is light and fluffy, low in sugar and fat, high in protein, full of fruity goodness and delicious flavour.

Course Breakfast, Brunch

Cuisine American, vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 311kcal

Preheat the oven to 375 F/ 190 C/ gas mark 5. You will need a medium sized casserole dish (approx. 6 cm deep).
Place the bread chunks in your dish. Whisk together the eggs and milk and pour over the bread. Stir thoroughly without pressing down and set aside for 5 minutes, then stir again.
Add the blueberries, tuck them in between the bread pieces without pressing down, leaving some on the top. Sprinkle the sugar over the top, drizzle with the melted butter and bake in the centre of the oven for 30-35 minutes.
Remove from the oven and serve immediately.

Use either fresh or frozen blueberries. I chose the latter as they keep their shape better in baking.
You can use either white or whole wheat/wholemeal soft buns (seeded or not). If using white you can sprinkle a bit of wheat germ over the top for extra fibre.
The egg mixture takes minutes to get absorbed so there is no need to soak the bread overnight.
Cooking times may vary depending on the size and depth of your casserole dish. If you use a smaller dish the casserole mixture will be more compact and you may have to bake your dish a little longer. The casserole is ready if the middle is no longer wobbly.
Best served straight from the oven. Delicious on its own, with a drizzle of maple syrup or honey, more fruit or fruit compote.
Demerara sugar can be replaced by cane or light brown sugar.
Optional ingredients to add into the egg mixture include half a teaspoon of cinnamon or zest of 1 lemon. You can also sprinkle sunflower seeds, flaxseed or almond flakes over the top (before adding the butter).