Categories: breakfast
Ingredients
- 1 Tbsp unsalted butter
- 2 cups milk or half-and-half
- 4 large eggs, lightly beaten
- 1/4 cup granulated sugar
- 1 tsp orange zest
- 2 Tbsp orange juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 24-inch loaf of French bread, cubed (about 5 cups)
- 2 cups fresh blueberries
- 1/2 lb breakfast sausage, cooked and crumbled
- Powdered sugar, syrup and/or sour cream for serving
Directions
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In a large, 10-inch ovenproof skillet, preferably cast iron, on low heat melt the butter and swirl so it coats the bottom and the sides. (Alternatively, you can add melted butter to a 9×9 square pan.)
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Beat the together the milk and eggs. Whisk in the sugar, orange zest, orange juice, vanilla, cinnamon and salt until well combined.
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Layer the bottom of the skillet with half of the bread. Top with the blueberries and crumbled cooked sausage. Place on top the remaining bread cubes, and then pour over the bread the milk and eggs until all pieces are well covered.
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Preheat the oven to 400 degrees. Let the casserole sit unrefrigerated for 20 minutes, until some of the milk mixture has been absorbed, and then bake covered for 25 minutes. Remove the cover and then bake uncovered for 20 minutes or until top is firm and lightly browned. Let the casserole rest for 10 minutes before serving. Sprinkle with powdered sugar and serve with syrup and/or sour cream.