From the Ray Lampe’s Big Green Egg Cookbook
When I first when through Ray Lampe’s Big Green Egg Cookbook and I saw this recipe I knew I needed to make it… and soon. Today was that day. I added only one ingredient to the list and that was cinnamon. I usually add cinnamon to the mix when I make regular (boring?) French Toast, so I knew I was going to miss it here if I didn’t. I also doubled the amount of blueberries. 4 ounces didn’t seem like enough.
EGGcessories Needed
Ingredients
- 15 Slices Texas toast-style white bread
- 1 pound breakfast sausage
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons firmly packed light brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- ½ cup salted butter
- 8 ounces of blueberries
- Maple Syrup
Directions
The night before: Cook the sausage, let it cool, and then crumble or cut into small pieces. While the sausage is cooling, melt the butter and then let that cool too.
I found these great sausage patties that were still raw when I purchased them (unlike the pre-cooked kind that is prominent in supermarkets). You could probably get away with sausage links too. Just look for links without the skin.
Cut the Texas toast slices into 9 pieces and put into a large bowl.
Add the sausage to the bowl with the bread and toss to mix.
In another bowl, beat the eggs until frothy and blended.
Really love our Kitchen Aid mixer. We use this thing at least once a week (more during Christmas when my wife turns our kitchen into an Italian Bakery).
Add the half-and-half, milk, sugar, vanilla, and salt and whisk until well blended. Add the butter and whisk until blended.
Pour the egg mixture over the bread mixture.
Using a large spoon, gently fold them together until the bread is evenly soaked.
Until I did this step it didn’t seem like it was going to fit into a 9″ x 13″ pan. Once I mixed it and the bread started to soak up the liquid all the air holes in the bread shrunk to nothing. Not sure why I didn’t see this happening sooner. Duh to me.
Spray a 9 by 13 inch EGG-safe pan with vegetable cooking spray.
The mistake I made here was using a cake pan because I saw the phrase “EGG-safe pan”. I was better off using a Pyrex dish because the casserole burnt a little on one side and some of the bottom. Pyrex it is next time!
Pour the bread mixture into the pan and spread it evenly.
Sprinkle the blueberries over the top, distributing them evenly, and then push them down into the bread mixture just to hold them in place. Cover the casserole and refrigerate for at least 4 hours and up to 24 hours.
Day 2 – baking day: In the morning, take the casserole out of the refrigerator to warm at room temperature for 1 hour.
Prepare the EGG to cook indirect at 350° F.
Uncover the casserole, place it on the EGG cooking grid, and cook for 30 minutes.
Spin the casserole 180 degrees to ensure even cooking and continue cooking for another 25 to 30 minutes, until the casserole is firm and set in the middle.
Remove from the EGG and let rest for 5 minutes. Serve with warmed maple syrup on the side.
French Toast Casserole with Blueberries
Ingredients
- 15 Slices Texas toast-style white bread
- 1 pound breakfast sausage
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons firmly packed light brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup salted butter
- 8 ounces of blueberries
- Maple Syrup
Instructions
The night before: Cook the sausage, let it cool, and then crumble or cut into small pieces. While the sausage is cooling, melt the butter and then let that cool too.
Cut the Texas toast slices into 9 pieces and put into a large bowl.
Add the sausage to the bowl with the bread and toss to mix.
In another bowl, beat the eggs until frothy and blended.
Add the half-and-half, milk, sugar, vanilla, and salt and whisk until well blended. Add the butter and whisk until blended.
Pour the egg mixture over the bread mixture.
Using a large spoon, gently fold them together until the bread is evenly soaked.
Spray a 9 by 13 inch EGG-safe pan with vegetable cooking spray.
Pour the bread mixture into the pan and spread it evenly.
Sprinkle the blueberries over the top, distributing them evenly, and then push them down into the bread mixture just to hold them in place. Cover the casserole and refrigerate for at least 4 hours and up to 24 hours.
Day 2 – baking day: In the morning, take the casserole out of the refrigerator to warm at room temperature for 1 hour.
Prepare the EGG to cook indirect at 350 F.
Uncover the casserole, place it on the EGG cooking grid, and cook for 30 minutes.
Spin the casserole 180 degrees to ensure even cooking and continue cooking for another 25 to 30 minutes, until the casserole is firm and set in the middle.
Remove from the EGG and let rest for 5 minutes. Serve with warmed maple syrup on the side.
Notes
Recipe from EggingMyHouse.com
