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.

Print Pin 5 from 1 vote Blueberry Breakfast Casserole {vegan & gluten-free} This vegan and gluten-free recipe features a mildly sweet taste with a pudding-like consistency under a crispy toasted top. Prep Time 8 hours 15 minutes Cook Time 40 minutes Total Time 8 hours 55 minutes Servings 8 -10 Ingredients 16 slices sprouted or gluten-free whole grain bread sliced into 1-2 inch pieces*

3 cups almond milk

1/3 cup chia seeds

1 banana medium, peeled and broken into chunks

1/2 lemon juiced

1/4 cup maple syrup

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

1 cup frozen wild blueberries

1/2 Tbsp. coconut oil Instructions Place ½ tbsp. coconut oil in a 9x12 baking dish and use a paper towel to coat the bottom and sides of the dish.

Add almond milk, chia seeds, banana, lemon juice, maple syrup, vanilla and cinnamon to a high-speed blender.

Begin blending on low and turn up to highest speed and blend for about 40 seconds or until mixture is smooth and creamy. (You may need to scrape the sides at least once if chia seeds stick.)

Place half of the sliced bread in the greased 9x12 baking dish and sprinkle with half of the blueberries. Repeat with remaining bread and blueberries.

Slowly pour mixture from blender over the ingredients in the baking dish. Move the pitcher as you pour to distribute the mixture evenly.

Cover baking dish and place in the refrigerator overnight.

In the morning, preheat oven to 350 degrees F.

Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set.

Cool for about 5 minutes before serving. Notes *Gluten-free breads tend to be small. If you are using a larger sized bread, you may need to reduce the number of slices. Use enough bread to fill the baking dish in two layers. Prep time includes the time it takes for the bread to soak up the liquid while it rests in the fridge overnight.