Improved online ordering is here! Enjoy 10% off your first order.
French toast casserole

This French toast casserole features golden slices of our homemade English muffin bread (use whatever leftover bread you have on hand!) enriched with a blend of eggs, milk, and cream cheese, highlighted by blueberries, maple syrup, and hints of cinnamon and vanilla. It’s delicious and it reheats beautifully. It’s a great use for leftover bread like baguette. And you can assemble this dish the night before it’s baked, making it a great choice serving at a brunch celebration.

Serves 6-8

INGREDIENTS

1 lb. medium-diced bread cubes (We like to use our English muffin or challah bread, but by all means use what you have on hand!)
6 ounces cream cheese
8 eggs, beaten
1 1/2 cups milk
1.5 teaspoons vanilla
3/4 tablespoon ground cinnamon
1/2 c. maple syrup
1 cup fresh blueberries
Maple syrup for serving

INSTRUCTIONS

1. Butter a large baking dash. Ours is 8 x 12, or approximately three quarts.
2. Blend eggs, milk, 1/2 cup syrup, vanilla and cinnamon in a large bowl.
3. Place bread cubes in bowl.
4. Pinch off big pieces of cream cheese and add them to the bowl with bread.
5. Add blueberries and turn them softly into the mixture–we don’t want them to burst. Use fresh blueberries in the summer when they’re in season. But frozen berries are a fine swap. If using frozen blueberries, add them to the casserole while still frozen (do not thaw). This helps prevent the berries from coloring the entire casserole.
6. Pour liquid mixture over bread and lightly toss.
7. Pour mixture into large baking dish (ours is 8 x 12), and cover first with parchment (to keep all the yummy melty bits from sticking to the foil) and then aluminum foil.
8. Bake at 350 for 30 minutes covered, and 10 minutes uncovered.

Serve with more maple syrup. Enjoy! XOXO

 

Related

Articles

View All Articles

What’s new for August

Happy August, Portland! Summer may look a little different this year, but Dining al fresco remains one of the simplest and truest summertime pleasures. NEW! Al fresco entrées We have five new entrées on our delivery.pick-up menu that are perfect for a picnic lunch or dinner. -Bavette steak salad -Tuna Niçoise salad -Buttermilk fried chicken…

Recipe: Buttermilk Fried Chicken

Nothing says summer like buttermilk fried chicken, whether you eat it on a picnic blanket in your park or at your kitchen table. A longtime customer asked Chef Scott for Elephants recipe, and he shared it with her. So now we can share it with all of you. Let's make some fried chicken! Four servings…

Recipe: Elephants Cure Soup

Click here to print! There's just something about a good chicken soup that is so comforting. We've been making this version for decades. A restorative mix of homemade chicken stock, tender chicken breast and vegetables infused with ginger, garlic, and lemongrass.  Makes 19 cups. Trust us: you want leftovers! Ingredients 1/3 cup extra-virgin olive oil…

Recipe: Gingerbread Old Fashioned

Here’s a holiday twist on an old fashioned. Cheers! Gingerbread Old Fashioned Gingerbread Old Fashioned 2 ½ oz George Dickel Rye Whiskey ¾ oz Gingerbread Syrup 3x dashes Barrel Aged Bitters Swatch of Orange Peel Sugarplum (garnish) Build, stir in a glass with ice & strain into a rocks glass with fresh ice. Garnish with…

Join Our Rewards Program

Get $5 Off

your next purchase– plus other special gifts and offers

Learn More
Sign up for

Ele-Mail

Be the first to know about monthly specials, events, and news.

Close X