This recipe was created one morning as I was making breakfast for visitors at my bed and breakfast. I eventually placed it in the cookbook for our inn because it was one of our most popular recipes!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- 8 large eggs
- 8 large egg whites
- 2 cups milk
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 (1 pound) loaf whole wheat bread, cubed
- 2 cups fresh blueberries
- ⅓ cup sliced almonds
- 2 tablespoons dark brown sugar
Instructions
- Spray a 9×13-inch baking pan with cooking spray.
- Whisk eggs, egg whites, milk, maple syrup, vanilla, and cinnamon together in a large bowl.
- Place bread cubes in the prepared pan. Pour egg mixture over the bread. Scatter blueberries evenly over the top and sprinkle with almonds and brown sugar. Cover with plastic wrap and refrigerate for 4 hours, or overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the baking pan. Bake in the preheated oven until golden brown , 40 to 50 minutes.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 191 mg |
| Dietary Fiber | 6 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 421 mg |
| Sugars | 22 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This tasted nice, not too sweet, which was fine for me. The only thing is I think the blueberries should have been put inside the casserole. On top, some of them dried out, and others rolled off when lifted out of the dish. The almonds and brown sugar were fine on top. I cut this down to ¼ of the recipe and baked in a small round casserole. It baked perfectly for 50 min and cut into 4 servings.