I suggest making the bread at least day before preparing this recipe, to give the loaf proper time to cool. Or if you happen to have half a loaf of bread to use up, I can think of no better use. That is in fact why I originally created this recipe – looking for a use for leftover sandwich bread. There is a full tutorial on baking Paleo bread here.
Once all of the ingredients are mixed together, place your baking on the lower rack of the oven to bake. This way the top of the casserole shouldn’t burn before the rest of it can cook through evenly. Once you remove the casserole from the oven, allow it to cool and set for 15-20 minutes before serving. This casserole would also travel well, in case you are heading to a brunch and need to reheat it quickly in the oven.
I served this casserole as breakfast for dinner, and then got to enjoy leftovers for actual breakfast the next few days as well as a sweet, decadent way to wake up. I really like the combination of French toast with blueberries, but you could easily introduce other kids of berries to this casserole. Once strawberry season rolls around I will definitely be trying that as a topping. For other toppings, you could stick to the classic maple syrup, or go with a coconut whipped cream.
- 1 loaf Paleo Bread, cut into 1-inch cubes
- 2 cups frozen blueberries
- 5 eggs
- 1 cup almond milk
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of nutmeg
- Preheat the oven to 350 degrees F. Grease an 8x8-inch baking dish with coconut oil spray. Place the bread and blueberries into the dish.
- Whisk together the eggs, almond milk, honey, vanilla, and cinnamon in a medium bowl. Pour the egg mixture over the bread and blueberries. Lightly stir to coat. Bake for 35-45 minutes. Remove from the oven and allow the casserole to rest for 15 minutes before serving.