Will you have overnight guests during the holidays? Do you need to make breakfast for a crowd? This Blueberry Breakfast Casserole can be a great way to go.
Some folks love to cook and entertain. The more activity, noise, and people crammed in their kitchen, the happier they are. Both of my sisters are like this. I’m not. I don’t entertain with ease. I find cooking stressful – especially when people are underfoot. So I look for ways to make it easier.
Last year we had a bunch of family over for a Christmas breakfast. I made a few different kinds of breakfast casseroles. Casseroles are great because you do all the work the night before. In the morning you just pop them in the oven.
My traditional blueberry and cream cheese French toast casserole has always been a family favorite. However, plant-based versions can be tricky. I’ve learned to adjust my expectations.
Blueberry Breakfast Casserole
Note how I refer to this recipe as a Blueberry Breakfast Casserole. I don’t call it French toast. It’s tough to mimic the taste and texture of French toast without eggs. In contrast, this blueberry breakfast casserole features a mildly sweet taste with a pudding-like consistency under a crispy toasted top. It’s not the same as French toast, but it’s a pleasing combination of flavors and textures. Try topping it with a little blueberry walnut syrup for even more yumminess.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.