Baked Blueberry French Toast
I used to buy a large loaf of crusty white bread for this recipe but because my husband has been practicing bread making and he had some vacation time for the Thanksgiving holiday, we were able to team up this past weekend and make one of our favorite brunch dishes. It is quite simple but the beauty lies in the custard and the 2 layers that form. One is slightly crunchy and sweet on top and the bottom is soft and just amazing. 😋 The bread my husband made was a scali bread from yet again, America’s Test Kitchen, traditionally it has sesame seeds on top but I left those out this time because I didn’t want it to interrupt the flavor of the blueberries.
About 6 cups of white crusty bread, cut into 2 inch cubes
1 pint of blueberries
For the custard
6 medium eggs
2 1/2 cups of milk (I used almond milk)
6 tablespoons of raw or turbinado sugar plus a little extra for sprinkling on top.
1 teaspoon of vanilla
Preheat your oven to 425 degrees F. Butter the bottom of your baking dish. Place 1 layer of the cubed bread in the baking dish. Pour in half of the blueberries then the remaining bread. Then pour the custard all over the top evenly. Place some foil on top and place it in the fridge overnight.
Take out the French toast 1 hour before baking. Sprinkle the rest of the blueberries and 1 tablespoon of turbinado sugar on top. Bake uncovered at 425 for 15-20 minutes or until the bread is golden brown but still a little bouncy to the touch. The blueberries at the bottom of the dish will melt down but the ones on top will literally burst in your mouth from being exposed to high heat for just a short amount of time. Serve the French toast with warm maple syrup. Yum!!! 😋😋😋
About 6 cups of white crusty bread, cut into 2 inch cubes
1 pint of blueberries
For the custard
6 medium eggs
2 1/2 cups of milk (I used almond milk)
6 tablespoons of raw or turbinado sugar plus a little extra for sprinkling on top.
1 teaspoon of vanilla
Preheat your oven to 425 degrees F. Butter the bottom of your baking dish. Place 1 layer of the cubed bread in the baking dish. Pour in half of the blueberries then the remaining bread. Then pour the custard all over the top evenly. Place some foil on top and place it in the fridge overnight.
Take out the French toast 1 hour before baking. Sprinkle the rest of the blueberries and 1 tablespoon of turbinado sugar on top. Bake uncovered at 425 for 15-20 minutes or until the bread is golden brown but still a little bouncy to the touch. The blueberries at the bottom of the dish will melt down but the ones on top will literally burst in your mouth from being exposed to high heat for just a short amount of time. Serve the French toast with warm maple syrup. Yum!!! 😋😋😋