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Blueberry French Toast Casserole with Whipped Cream and Strawberries (Food Network Kitchens) Recipe

Blueberry French Toast Casserole with Whipped Cream and Strawberries (Food Network Kitchens) Recipe

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Blueberry French Toast Casserole with Whipped Cream and Strawberries (Food Network Kitchens)

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Ingredients:

Serving

2 tbsp unsalted butter, plus extra for buttering the dish
1 1-lb day-old loaf challah or white bread, unsliced
two 6-oz containers blueberries (about 2 1/4 cups)
6 large eggs
3 cups milk
1 1/4 cups heavy cream
2/3 cup plus 2 tbsp granulated sugar
1/2 tsp pure almond extract
1/4 tsp kosher salt
1 16- oz container strawberries, sliced
1 6- oz container raspberries
1/2 tsp vanilla extract
confectioners' sugar , for dusting, optional

Directions:

Grease the bottom and sides of a 9-by-13-inch baking dish with butter. Slice the bread into 3/4-to-1-inch-thick slices. If your bread is very fresh, lightly toast the slices before assembling. Tile all the bread in the dish, each slice overlapping the next. Scatter the blueberries over the bread, letting some fall to the bottom of the dish.
Whisk the eggs, milk, 1/2 cup cream, 2/3 cup granulated sugar, almond extract and salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently to help the bread start soaking in the egg mixture. Cut the 2 tablespoons butter into small pieces and dot over the top of the casserole. Cover with plastic wrap and let stand in the refrigerator 8 hours or overnight.
Preheat the oven to 350 degrees F. Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center, 45 to 50 minutes, tenting with foil if the bread starts to become too dark. Let stand 10 minutes. Dust with confectioners' sugar if desired.
While the casserole bakes, toss the strawberries and raspberries with 1 tablespoon granulated sugar in a medium bowl and let stand until juicy.
Before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon granulated sugar and vanilla until soft peaks form. Serve the casserole with a dollop of whipped cream and a generous spoonful of the berries with their juices.
Serves: 6 to 8

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2458.56 Kcal (10293 kJ)
Calories from fat	991.85 Kcal
		% Daily Value*
Total Fat	110.21g	170%
Cholesterol	1397.26mg	466%
Sodium	1341.66mg	56%
Potassium	2387.08mg	51%
Total Carbs	316.87g	106%
Sugars	286.69g	1147%
Dietary Fiber	20.98g	84%
Protein	70.57g	141%
Vitamin C	231.7mg	386%
Vitamin A	0.3mg	9%
Iron	12.2mg	68%
Calcium	1263mg	126%

Amount Per 100 g
Calories	124.14 Kcal (520 kJ)
Calories from fat	50.08 Kcal
		% Daily Value*
Total Fat	5.56g	170%
Cholesterol	70.55mg	466%
Sodium	67.75mg	56%
Potassium	120.53mg	51%
Total Carbs	16g	106%
Sugars	14.48g	1147%
Dietary Fiber	1.06g	84%
Protein	3.56g	141%
Vitamin C	11.7mg	386%
Iron	0.6mg	68%
Calcium	63.8mg	126%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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