I love making this breakfast casserole when I want something pipping hot and hearty. It’s perfect for a crowd, and because it can be made in advance, you can just pop it into the oven and relax and enjoy your morning. I am using frozen blueberries, mainly because they are more readily available throughout the year, although in the summer months you could use fresh. I have also made it with frozen strawberries and peaches and it’s very tasty. Almond milk gives this dish a nutty flavor, but if you don’t have almond milk on hand, regular milk will work nicely.

• Ingredients
• 2 cups frozen blueberries
• 6 slices of multigrain bread, cubed
• 8 eggs
• 1/2 cup almond milk
• 1 tablespoon vanilla extract
• 1/2 tablespoon cinnamon
• 1/2 tablespoon nutmeg
• Maple syrup as desired

Directions:

Preheat the oven to 400 degrees. Combine the eggs, milk, vanilla and spices in a large bowl and whisk until frothy. Place the bread into a large casserole dish. Add the frozen berries and egg mixture. Toss to combine. Place into the oven and bake for 20-25 minutes until firm. Serve with maple syrup.