Jan 9, 2019



Cheryl Wixson
A simple breakfast casserole that is prepped the night before and baked in the morning. This recipe serves four. For a big crowd, double the recipe and use a 9” x 13” pan


  • For the French toast casserole:
  • ½ tablespoon butter
  • 4 ounces oatmeal or whole wheat bread (2 – 4 slices, depends upon thickness)
  • 1 cup milk
  • 3 eggs
  • 2 tablespoons Maine maple syrup
  • ½ teaspoon freshly grated nutmeg
  • For the topping:
  • 1 cup Wild Blueberry Fruit Sauce


  • To prepare the casserole: In a medium bowl, beat together the eggs, maple syrup, milk and nutmeg. Set aside.
  • Generously grease a 5” x 8” ovenproof pan.
  • Cube or cut the bread to fit into the pan.
  • Pour the egg mixture over the bread. Cover the pan with plastic wrap and refrigerate overnight.
  • To bake, preheat the oven to 350 degrees. Remove the plastic wrap and cover the pan with foil. Bake covered for 30 minutes.
  • Remove foil and bake until set and golden brown, about 10 – 12 minutes.
  • Serve warm covered with Wild Blueberry Fruit Sauce

Cheryl's Notes

Chef Cheryl’s notes: This recipe would EASILY scale up to feed a crowd of hungry children. Let’s feed our kids real food!!
Nutritional analysis per French Toast serving (approximate, varies): 169 calories, 8 grams protein, 19 grams carbohydrates, 5 grams fat, 67 mg. sodium, 2 grams fiber.
Nutritional analysis per toast with ¼ cup sauce serving (approximate, varies): 250 calories, 8 grams protein, 39 grams carbohydrates, 5 grams fat, 327 mg. sodium, 4 grams fiber.

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