Blueberry Salted Caramel French Toast Casserole
You can make this ahead and bake the next day. If you cannot find salted caramel English muffins in the store, use regular, but add 1/2 tsp. cinnamon to the recipe.
Ingredients
- 1 package, 6 English Muffins, cut in 1-inch cubes (I used Thomas brand, salted caramel flavor)
- 4 cups fresh blueberries
- 3 Tbsp. melted butter
- 3 cups milk
- 1/2 cup dark brown sugar
- 6 egg yolks
- 4 eggs
- 1 tsp. vanilla
- Powdered sugar or maple syrup
Instructions
- 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 9×13 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 9×13 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.