Blueberry French Toast Casserole Recipe

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This blueberry french toast casserole recipe is a perfect breakfast for a special occasion. It’s light and scrumptious while still being filling.

I mean, who doesn’t like french toast? It’s incredible stuff! Add to that some superpower berries (yes, I said superpower), and you’ve got yourself an amazing breakfast for a special occasion, or just a normal day of the week. Either way, you’re going to love this. And if you don’t think you can handle 12 servings, make it anyway. You can nosh on it all week and stick the leftovers in the freezer!

A serving of Blueberry French Toast Casserole served on a white plate.

And don’t worry, if blueberries are out of season for you, frozen blueberries will work too! Of course, fresh berries are always best. But in a pinch, you can still have your blueberry french toast and eat it too!

What You’ll Need

6 cups cubed, whole grain bread – Use a clean, whole grain bread with no added sugar. If you can find an unsliced loaf, that’s best. But in a pinch, a sliced loaf will work too. Your bread cubes will just be smaller.

8 large egg whites (or 4 whole eggs) – Use egg whites to cut down on fat content, or whole eggs to cut down on sodium content.

1 ½ cups unsweetened almond milk – You can use regular dairy milk or other non-dairy milk as well. Use the milk you usually drink.

¼ cup honey – You can also use maple syrup, but the finished dish won’t taste as sweet.

1 tsp. pure vanilla extract – Use real vanilla extract, not vanilla flavoring. Vanilla extract is made with real ingredients while vanilla flavoring is made with synthetic ingredients.

2 tsp. almond extract – Here again, use real extract. Not flavoring.

2 tsp. ground cinnamon

2 cups blueberries – fresh or frozen. But if you use frozen, make sure there is no sugar added.

How To Make Blueberry French Toast Casserole

The finished eggs wash mixture for making this Blueberry French Toast Casserole Recipe.

Preheat oven to 350° F.

In a large mixing bowl, combine the egg whites, almond milk, honey, extracts, and cinnamon. Whisk well.

The cut up bread in a casserole dish for making this Blueberry French Toast Casserole Recipe.

Oil a baking dish (about 9 x 13), and fill it with the bread.

The casserole dish with the egg mixture poured over the top and ready for baking.

Mix in the blueberries., then pour the liquid mixture over the bread and allow it to sit for at least 30 minutes, mixing once or twice to be sure all parts of the bread are moistened.

The finished Blueberry French Toast Casserole and a portion served on a plate.

Bake the casserole for about 45 minutes or until there is no longer any liquid between the bread. Cool a bit and serve.

Can You Freeze French Toast Casserole?

Absolutely! It freezes quite well! Make sure you pack it up in an air-tight, freezer-safe container though. If packaged properly, you can freeze french toast casserole for up to two months.

Can French Toast Soak Overnight?

Absolutely! This is an easy-prep breakfast you can make the night before. Let it soak overnight and bake it first thing in the morning!

Can You Make This Blueberry French Toast Casserole Ahead Of Time?

You can! And there are two ways.

  1. Prep now, bake later – You can easily prep this a day or two ahead of time by doing everything but actually baking it. (Just don’t prep more than 2 days ahead.) Then just bake it in the morning and serve as usual.
  2. Prep and bake now, serve later – You can fully make this entire recipe and keep it in the fridge for up to three days. However, you will want to time it so that you eat it no later than the third day. 3 days in the fridge is the limit on this one.
Blueberry French Toast Casserole in a white casserole dish.

French Toast Casserole Variations

There are many variations for French toast casserole. Most of them revolve around fruit. But there are other options as well. Here are some ideas:

  • Change the berries – Try strawberries, raspberries or blackberries.
  • Change the fruit completely – Try peaches, apples or even mangos.
  • Change the extracts – There are so many extracts available! Everything from mint (mint chocolate chip french toast, anyone?) to maple, almond, lemon and orange. Get creative!
  • Change the spices – While cinnamon is a standard spice in french toast, it doesn’t have to be. Try cardamom, nutmeg or allspice.

What To Serve With Blueberry French Toast Casserole

This dish does pretty well on its own. But if you want to serve something with it, you could try:

  • healthy bacon or sausage
  • a side of scrambled eggs
  • a separate bowl of fruit or fruit salad
  • a smoothie

Dietary Options

  • Dairy free – This recipe uses almond milk, or you can use any non-dairy milk you prefer.
  • Gluten free – Use a good quality, gluten free bread.
  • Egg free – While I haven’t tried these, you could use either a vegan egg substitute, or try a flax egg.
  • Sugar free – While there are naturally occurring sugars in the recipe ingredients here, you do not have to add excess if you prefer not to. Simply omit the honey, and serve this with mashed bananas as a “sauce” to sweeten thing up, or enjoy as is with just the blueberries for sweetness.
  • Low carb or Keto – While this wouldn’t be considered “clean eating”, you could make a low carb bread to use here, and then use a low carb sweetener. Everything else would be perfectly fine on a low carb eating plan.
  • Vegan – Use maple syrup instead of honey and use a vegan egg substitute or flax egg.

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Blueberry French Toast Casserole Recipe


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A serving of Blueberry French Toast Casserole served on a white plate.

Blueberry French Toast Casserole Recipe

This delicious french toast casserole is sure to become a family favorite. And if you have leftovers, it freezes well too!
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings, approximate
Calories: 150kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • Casserole pan

Ingredients

  • 6 cups cubed, whole grain bread
  • 8 large egg whites (or 4 whole eggs)
  • 1 ½ cups unsweetened almond milk
  • ¼ cup honey (or maple syrup, though it won’t be as sweet)
  • 1 tsp. pure vanilla extract
  • 2 tsp. almond extract
  • 2 tsp. ground cinnamon
  • 2 cups fresh blueberries (frozen works too as do other berries)

Instructions

  • Preheat oven to 350° F.
    In a large mixing bowl, combine the egg whites, almond milk, honey, extracts and cinnamon. Whisk well.
    The finished eggs wash mixture for making this Blueberry French Toast Casserole Recipe.
  • Oil a baking dish (about 9 x 13), and fill it with the bread.
    The cut up bread in a casserole dish for making this Blueberry French Toast Casserole Recipe.
  • Mix in the blueberries., then pour the liquid mixture over the bread and allow it to sit for at least 30 minutes, mixing once or twice to be sure all parts of the bread are moistened.
    The casserole dish with the egg mixture poured over the top and ready for baking.
  • Bake the casserole for about 45 minutes or until there is no longer any liquid between the bread. Cool a bit and serve.
    The finished Blueberry French Toast Casserole and a portion served on a plate.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 150kcal | Carbohydrates: 25g | Protein: 11g | Fat: 1g | Sodium: 133mg | Potassium: 96mg | Fiber: 2g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 2.4mg | Calcium: 64mg | Iron: 0.5mg

Recipe from the Gracious Pantry® archives, originally posted 9/18/12.

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141 Comments

  1. Pingback: Bluberry recipes | Migrainemanual
  2. Michele Gawel says:

    When do you add the blueberries?

  3. When do you add the blueberries? I didn’t notice it in the directions, maybe I missed it.

  4. Wow. This sounds so good. I think I will try it for our next Sunday breakfast with unsweetened Silk or skim milk and lemon extract instead of almond (we have nut allergies at our house.)

    1. graciouspantry says:

      Awesome! I hope you enjoy it!

  5. Jacqueline R says:

    This looks amazing…it might be on the menu for this weekend :). Could you use whole eggs in place of the egg whites?

    1. graciouspantry says:

      Sure! I usually do 2 egg whites for 1 whole egg. So for me, the reverse should work as well.

  6. graciouspantry says:

    Awesome! Hope you enjoy it!

  7. Sounds great! Do you think you could make it the night before and let it sit in the fridge, then bake the next morning? Or would it get too soggy?

    1. graciouspantry says:

      That would be perfect!

      1. Excellent! I am going to put it together Friday night for Saturday morning breakfast – can’t wait!

  8. graciouspantry says:

    Definitely! I have that very recipe coming up around the holidays. Can’t wait!

  9. graciouspantry says:

    Awesome! 🙂

  10. graciouspantry says:

    Definitely! In fact, I wouldn’t even bother defrosting them. Just mix them in frozen.

  11. graciouspantry says:

    It was a generic listing in the food database of the nutrition calculator I used. The data will change based on the bread you buy. If you are really worried about it, I would buy whatever bread you want to use and then refigure the data using a web site like MyFitnessPal.com.

    1. Veronica Brown says:

      What is the serving size and calories per serving if one follows the exact recipe? Thank you for your time.

      1. The Gracious Pantry says:

        Veronica – You would have to plug the recipe into a recipe calculator. Servings would depend on the bread and size dish you use. I recommend using the calculator at My fitness Pal. They make it super easy to import recipes.

  12. Curious to hear what type/brand of whole grain bread others have used for this. I debated on making my own in the bread machine… but I’ve been so busy lately 🙂

  13. So I don’t know how that star thing works, but I decided to make this for this morning and made it the night before, and cut down the recipe for just me and my two littles… It turned out wonderfully, and I baked for 25 minutes… I also used Coconut Milk, and went bad and used french bread that was in the freezer… Here is the measurments I used…

    Blueberry French Toast Casserole

    1 1/2 cups of bread

    2 egg whites

    1/3 cup of milk or Coconut Milk, or Almond Milk

    1 tsp honey or half a packet of Stevia

    1/8 tsp vanilla

    ½ tsp almond extract or lemon

    ½ tsp of ground cinnamon

    ½ cup of frozen blueberries

    350 for 25 minutes or so
    Thanks sooo much, yum yummy!!!

    1. graciouspantry says:

      Interesting switch! Thanks for sharing!

  14. graciouspantry says:

    Great! I hope you enjoy it!

  15. graciouspantry says:

    Awesome! My pleasure!

  16. graciouspantry says:

    Regular milk will work fine. Maybe add an additional 1/2 tsp. almond extract.

  17. graciouspantry says:

    You can, but agave isn’t clean. If you do sub, it’s in equal amounts though.

  18. you just inspired me to make an individual version of this. I just got 10 quarts of the BEST blueberries from my bro-in-laws parents. I have no self control, so I might have eaten half the pan if I made it. Soaking now, can’t wait to try it.

    1. graciouspantry says:

      Awesome! I hope you enjoy it!

  19. I’m assuming you could make this the night before and then pop it in the oven the next am after being in the fridge all night?

  20. My bread is soaking in the eggs right now and can’t wait to try it because it smells delicious!

    1. graciouspantry says:

      Awesome! Hope you enjoy it! 🙂

  21. vanessarose says:

    Making the Apple French Toast Casserole right now, this will be my second recipe that I am trying & I have to say…I’m hooked! Greatful that I have come across your website & facebook page! Thank you The Gracious Pantry!

  22. Nicoletrujillo28 says:

    I made this, this morning, I prepared it last night so I could just pop it in the oven this morning. It was so yummy! I used real maple syrup in place of the honey, because I am out of honey. I used Food for Life brand ezekiel bread. Turned out great! Thank you for all you do! I hope you have a great Christmas 🙂

  23. Can I use whole eggs not just whites?

  24. I’m not sure if it’s been answered, but do you use real egg whites or liquid egg whites?

    1. graciouspantry says:

      I use real egg whites.

  25. graciouspantry says:

    If you can have dairy, use regular milk and vanilla extract instead.

  26. Megan Wilson says:

    If I want to make this with the egg yolks would I need to decrease the number of eggs?

    1. graciouspantry says:

      I would use 1 whole egg for every 2 egg whites. I apply that theory to all of my recipes.

  27. Katrina Brekke says:

    To make this vegan is there any substitute for the egg whites? This looks amazing btw

    1. The Gracious Pantry says:

      I’m not sure. The egg white sort of holds it all together. Not sure what a good substitute would be. I’ll try to research it.

  28. I found this on Pinterest and I decided to make it this morning. My house smells so freakin good right now…. Thank you for this post 🙂

  29. Kristina Unhjem says:

    Loved this recipe and my 6 & 8 year old tried it with vanilla ice-cream. Great recipe and easy to put together. Thanks for sharing. Can’t wait to try some of your other recipes. Greetings from Norway!

    1. The Gracious Pantry says:

      Glad you enjoyed it!

  30. Always Eat Clean says:

    question: what bread did you use for this recipe? i get 100% whole wheat bread that is a store brand. it’s not exactly “french toast bread” as it’s not nearly as thick..is that okay?

    1. The Gracious Pantry says:

      Sure! You can use whatever bread you like. I used the Pain Miche bread (I believe that’s the correct name) from Trader Joe’s.

  31. Can you use gluten free bread for this recipe?

  32. Could leftovers from this be frozen?

  33. Just saw this shared on Facebook. Looks great. Is the honey the processed kind or raw honey?

    1. The Gracious Pantry says:

      Either one will work. Raw is obviously the better choice though…

  34. Just started trying to eat clean and this was one of the first recipes I made. It is amazing. I used TJs pain bread. Thanks for your site. Can’t wait to make more things!

    1. The Gracious Pantry says:

      Jen – That’s wonderful!

  35. I made this tonight and it was a big hit! Thank you for sharing it with the “masses.”

    1. The Gracious Pantry says:

      Pamela – My pleasure! 🙂

  36. Nicole Miller says:

    What if you have a child that is allergic to all nuts. What can you use instead of Almond milk?

    1. The Gracious Pantry says:

      Nicole – Regular milk will work fine. Any type of milk should work.

  37. I don’t have blueberrys on hand, would strawberries work?

    1. The Gracious Pantry says:

      Krystal – You could try it, but I would use frozen. I doubt fresh strawberries would hold up well. Worth a shot!

  38. If I left the blueberries out of the recipe do you think it would still turn out okay? I want to make this for a brunch I am hosting and not everyone likes blueberries. I was going to put a bowl of mixed berries on the side instead.

    1. The Gracious Pantry says:

      Ally – Sure! That should work fine. Enjoy!

  39. Lisa Repeckyj says:

    Stumbled across this yummy looking recipe this morning and I can’t wait to make it this weekend! I’ve already passed this recipe along to my friends and family. 🙂 How much would you say 6 cups of cubed bread equates to? Half a loaf?

    My husband and I are big fans of your recipes. Thank you for sharing them with us!

    Blessings,
    Lisa

    1. The Gracious Pantry says:

      Lisa – It’s hard to say as it depends greatly on the loaf.

  40. I cut the recipe in half and baked it for about 40 minutes. Is the consistency of the casserole supposed to be kind of slightly soggy still? The flavor is good but I just wanted to double check. I also used a deeper pan, not sure if that makes a difference. Thanks.

    1. The Gracious Pantry says:

      Mona – The very bottom may be slightly soggy, but it shouldn’t be overly so. For the most part, all the liquid should soak into the bread. It could have had to do with cutting the recipe in half. Maybe when you do that you have to cut the liquid a bit more? I’m not sure as I haven’t tried it.

  41. Being a new cook I follow every recipe exactly as they’re written, and my gut said to use less almond extract and I was right, WAY too much, you smelled almond it as it was baking and then upon tasting, not great unless of course you love almond. I’ll tweak it next time.

    1. The Gracious Pantry says:

      Rob – Yes, I enjoy the flavor of almonds. But you can leave it out completely if you prefer.

  42. LOVE your site and all these great recipes – could you estimate how many slices of bread it takes to get “6 cups?” I can obviously just try it, but I want to make sure I have enough bread on hand before I begin.

    Thanks!

    1. The Gracious Pantry says:

      MB – It’s hard to say. But make sure you have at least a whole loaf.

  43. I actually made this today – I think I used about 8-9 slices of bread. It was a broader homestyle-type whole grain/whole wheat loaf, not the “square” processed ones – and it was DELICIOUS! Thank you for another great recipe!

    1. The Gracious Pantry says:

      MB – My pleasure! Thanks for that info!

  44. Do you think frozen blueberries would be okay?

    1. The Gracious Pantry says:

      Lauren – Sure! It may add a slight amount of liquid though, so keep an eye on the baking time. Might need a couple minutes longer.

  45. Jessy May says:

    Whipped this up for an easy breakfast this morning!! I halved the recipe and baked it up in a 8×8 cause its just me and my boyfriend here at home and he isn’t a huge blueberry fan. This changed his mind! he had 2 servings! but next time I think ill add a lil extra honey or cinnamon. The bread didn’t have as much flavor as I thought it would!

    1. The Gracious Pantry says:

      Jessy – Glad he liked it! The bread does make a difference, but simple adjustments like that should help. Enjoy!

  46. I never had almond milk before this. It’s really good haha

    1. The Gracious Pantry says:

      Lauren B – yes it is! 🙂

  47. New to eating clean (about a month now). I want to make a portion out this recipe for snacks throughout the week do you think, this would be good reheated?

    1. The Gracious Pantry says:

      Jennifer – Definitely! You can even freeze it if you need to. 🙂

  48. Hi! I’m new to any kind of cooking and baking. I wanted to know if you think it would still turn out good if I made these changes:
    1% plain milk instead of almond milk
    1 tsp almond extract
    2 full tbsp (not tsp) ground cinnamon (I really like cinnamon haha)
    Please let me know your honest opinion, as you seem to be very experienced so I value your advice 🙂

    1. The Gracious Pantry says:

      Amatulla – Yes, you can sub the milk with anything you like. Almond extract is fine, but I would not use 2 tablespoons cinnamon. 1 tablespoon maybe, but 2 tablespoons would be overkill.

  49. I just made this and it was delicious!! Thank you so much for sharing this recipe. I am new to the Clean Eating way of life and I am so glad that i found your website. 🙂

    1. The Gracious Pantry says:

      Desi – Wonderful! So glad you enjoyed it. Welcome to my blog! 😀

  50. As a Christmas/Birthday tradition, my mom and I make a glorious breakfast feast of the family’s favorites, so I’ll be swapping out my usual french toast recipe for this one! I’m also looking forward to your Dorm Recipes since I’m away for college and am in desperate need of some clean food.

    1. The Gracious Pantry says:

      Katie – Great! If you search by category, you’ll find the college cooking section under “Clean Eating Kids”. Hope it helps!

  51. This was really good and easy to make. I used frozen raspberries and strawberries. I let it sit overnight and baked it in the morning. I also added more vanilla since I didn’t have any almond extract.

    1. The Gracious Pantry says:

      Melanie – So glad you enjoyed it! 🙂

  52. I made this last night………..and nearly ate the whole thing it was so good! I think next time I will make half the recipe! 😉

    1. The Gracious Pantry says:

      Rebecca – Haha!! Glad you liked it! 😀

  53. I made this for my family — I like to cook things on Sundays for them to eat for breakfast during the week — and it was a HIT! I was letting it cool on the stove yesterday before putting it into the refrigerator, and I kept noticing bites out of it. My husband was sneaking in and grabbing chunks of the bread. I doubt it will last more than one more day, but it was easy enough to make. I would trim back the almond extract a little bit, as it was a little strong. I would assume you could make this with strawberries or raspberries, too! Thanks!

    1. The Gracious Pantry says:

      Lisa – I think strawberries would work if you used frozen berries. Not sure how fresh strawberries would hold up, but certainly worth a shot! Glad everyone enjoyed it! 🙂

  54. Would it matter if I used regular milk in this? No one in my house likes almond or coconut milk. I already think I’m going to try subbing vanilla extract for the almond.

    1. The Gracious Pantry says:

      Carmen – It will probably work fine. Enjoy!

  55. Would this be okay to eat on all week or would it end up getting to soggy? And would you heat up in microwave?

    1. The Gracious Pantry says:

      Melissa – I’m not sure about all week, but definitely a few days. A microwave is fine.

  56. Made this for dinner tonight and it was a hit. Everyone loved it! Definitely a keeper. With 5 in the family, there was none to put away : )

    1. The Gracious Pantry says:

      Coleen – Awesome! 🙂

  57. Seems similar to a bread pudding

    1. The Gracious Pantry says:

      Veronica – In a way, yes. 🙂

  58. So I just made this yesterday. It smelled amazing, it tasted pretty good ( i have to adjust the almond i think). When I took it out of the oven it was nice and fluffy, when it cooled it completely deflated, was very thin and kind of dense and it stuck to the bottom of my pan. I’m not much of a baker. So i’m not sure where I went wrong. Any suggestions? (oh and I halved the recipe)

    1. The Gracious Pantry says:

      Erin – Cutting the recipe in half could affect it, but I don’t think it would be that significant. What kind of bread did you use? Did you change anything else about the recipe?

  59. i used skim milk instead of almond milk. it may have been the bread. i hadn’t had it before. it’s some whole wheat sugar free bread i found at the store.maybe i’ll try again with different bread.

    1. The Gracious Pantry says:

      Erin – The milk shouldn’t have made a difference, but the bread probably did. Let me know how it goes.

  60. Love your recipes! About to try this one..how do you think fresh raspberries will hold up? I’ve made a similar raspberry casserole that was soaked overnight first but I’m excited to find a clean version!

    1. The Gracious Pantry says:

      Kylee – I’m sure they will do just fine. Enjoy!

  61. How could I incorporate cranberries instead of blueberries? I made jam over the holidays and I have extra cranberries that I am trying to use. Any suggestions? Thanks!

    1. The Gracious Pantry says:

      Melinda – I assume you mean fresh cranberries? If so, just mix them in instead of blueberries. They will, of course, be much more tart. But it would probably be a yummy twist on an already sweet dish.

  62. After you freeze the leftovers, should you dethaw to reheat or how would you suggest serving the leftovers?

    1. The Gracious Pantry says:

      Tara – I would thaw a bit in the fridge, and then warm it in the oven.

  63. Hey,

    First of all, I love your website! It’s made my life easier for sure.

    Secondly, can this casserole sit over night in the fridge before adding blueberries and baking? Also, would frozen blueberries be okay? I was considering making this for our Easter breakfast at church.

    1. The Gracious Pantry says:

      Tasha – Sure! It’s pretty versatile. Enjoy! 🙂

  64. I want to make this for a group of people Easter Sunday for breakfast. Someone in the group has an allergy to nuts so I plan to use regular milk. What do you suggest in place of the almond extract?

    1. The Gracious Pantry says:

      Ashley – You could just use vanilla extract. Enjoy!

  65. How much vanilla extract should I use?

    1. The Gracious Pantry says:

      Ashley – The same amount as the almond extract unless you prefer a stronger vanilla flavor.

  66. Love this recipe. Did you work together in making clean eating cookbook? I think this recipe is in it.

    1. The Gracious Pantry says:

      Keeley – I’m not sure what you mean. This is my recipe. I created it. It’s not in a cookbook. Just here on my blog. Glad you like it though! 😀

  67. Loved it, ate it for breakfast all last week!

  68. Cleaneatingmagazine used it then :/

    1. The Gracious Pantry says:

      Keeley – Do you know which cookbook it was in?

  69. What is the nutritional information for this?

    1. The Gracious Pantry says:

      Sarah – You would have to input that into an online calculator. MyFitnessPal.com makes it really easy.

  70. Thank you Tiffany. I found this today on FB and made a few small adjustments on my Weight Watchers Recipe Builder. Cut into 12 portions it was 2 SmartPoints. My changes were to use sugar free whole grain bread and half the honey. House smelled wonderful and family loved it. ????

    1. The Gracious Pantry says:

      Erica – Fantastic!! I’m happy that worked so well! 😀

  71. Would this also work for peaches??

    1. The Gracious Pantry says:

      Susan – I’m sure it would, although peaches may add a tiny bit more liquid.

  72. Christina says:

    This was amazing! We had left over baguette I didnt want to throw out. I thought why not look up a clean eating french toast casserole dish. I found this, sent it to my bf and he had it out on the stove when I got home from the gym 🙂 Just as good as leftovers too!

    1. The Gracious Pantry says:

      Christina – How wonderful!!! So happy you enjoyed it! 😀

  73. Joan liebl says:

    What whole grain bread do u recommend

  74. Hi Tiffany! Just discovered your blog. I’ve been making blueberry french toast casserole for brunches and Christmas morning for years. We used to make it with fluffy white challah bread. These days I’m a health coach and our family eats whole grains and reduced sugar. Love this recipe! Going to try it this holiday. Thanks!!

    1. The Gracious Pantry says:

      Bita – Fabulous! Let me know how it turns out for you!

  75. Hi. I need to make this a few days ahead for company. Should I make , bake, then freeze or make, freeze, thaw then bake?!
    Thanks!

    1. The Gracious Pantry says:

      Cheryl – How many days is a few? I would make this the night before if you can. Let the break soak everything up overnight in the fridge, then bake the next day.

  76. My fella’s asked me what I wanted for Mother’s Day breakfast, so I searched online and found your recipe! I made sure we had everything, only thing I bought were blueberries! 👍. Had everything else! I prepared it tonight so all they have to do is set it in the oven & bake it! ☺️

    I will send a follow up!

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